Sara’s Thai Red Curry Tofu 
Original Recipe 

Tan Wiratchad/Tan Kitchen

Ingredients
1 cup vegetable oil
3 T cooking oil
1 pkg (19 oz) Firm tofu, cut into 1-inch cubes 
1 onion, finely chopped
1T Thai red curry paste
2 cloves garlic, finely chopped
1 can coconut milk (13.5 fl oz)
1 T soy sauce
1 T brown sugar
1 bunch of broccoli
1 medium zucchini, sliced into thin rounds or julienne
8 oz mushrooms, sliced
1 medium carrot, sliced
1 T cornstarch  mixed to a paste with 1 tablespoon water or veggie stock
Salt and pepper to taste

EDITORS NOTE: Freeze and then thaw the tofu to give it an even firmer texture.


Directions
    1) Heat the vegetable oil until hot. 

    2) Add the tofu, cooking to a golden brown for approx. 3 to 4 minutes.  Tofu should be golden brown on all sides.

    3) Place tofu on a paper towel lined plate and let excess oil drain. Set aside.

    4) In a wok, heat 2 T cooking oil, and saute 3/4 of the onion until tender.
 
    5) Add remaining vegetables until they reach the desired tenderness (start with the carrots and broccoli, as
they take longer to cook, then add the zucchini and mushrooms). Then set aside.

    6) In a saucepan, heat 1 T cooking oil and saute the garlic, and the remainder of the onion over
medium heat. Let the onion sweat for a few minutes (until clear).

    7) Add the curry paste to the onion mixture, and stir through.

    8) Add the coconut milk, stirring to be sure that the paste dissolves into the liquid.

    9) Add the soy sauce, brown sugar, salt and pepper. Let simmer for a few minutes.

   10) In a separate bowl, mix the cornstarch and water or veggie broth, until it forms a paste.

   11) Stir paste into curry and until it thickens.

   12) In a wok, add the tofu to the vegetables over medium heat.

   13) Mix in the curry sauce.

EDITOR'S NOTE: This mixture can then be served alone, or over basmati rice.

Sara Thompson is a PhD student in theater history at the University of Maryland. A Shakespearean by trade, she escapes the dramatic through vegetarian cooking, the occasional vow to become a competitive 5K runner, and investing too much concern in the day-to-day life of her kitten, Emmylou.