Penang Curry with Tofu

This meal is something I know exactly where to go in town to eat.

This meal is EXPENSIVE at this one place in town I go to get it.... solution?

Cook it.

This was actually REALLY cheap and REALLY easy to make. Unless you want to go back a few hundred years in the culinary world, you are going to need a food processor or something of equal blending power to make the curry paste, otherwise you eyes may melt out of your face from all the spices. But don't be scared, it's not so spicy that it's inedible. On the contrary, it is the PERFECT amount of heat to savor every bite and all the right flavors.

Here we go.

Curry Paste


3 tbsp Tomato Paste
5 Red Chiles
8 Green Onions
6 Garlic Cloves
1/4 Lime (whole)
1/4 inch Ginger Root
3 tsp Tumeric
1/4 tsp Cumin
1/2 tsp White Pepper
4 Tbsp Soy Sauce
1 8oz can Coconut milk
2 cups veggy broth

Quite literally shove all this sex into your food processor and let it go. I probably let mine go for at least 10 minutes total. The idea here is to make SURE the paste is practically liquified so it blends well in the mixture. You don't want it to be gritty or chalky!

The Extra Bits


Extra Firm Tofu
2 Red Bell peppers chopped into big chunks
1 Sweet Onion chopped into big hunks

Whatever the hell else you want!

The Assembly


Cut up your extra firm tofu into little inch cubes and fry it up all crispy and golden! Drain it of any oil and put to the side.
In a large wok or large teflon frying pan with deep sides start to saute the curry paste in about 2 tbsp oil. Don't let it burn! This is crucial. If the paste burns it will acquire a taste VERY unlike traditional Penang curry. Stir and fry the paste for about 5 minutes on medium heat, then throw in the veggy broth and coconut milk and gently stir until everything is incorporated. Now add the onion and bell pepper. Cover and let simmer on medium heat for approximately 15-20 minutes.
This curry is almost like a fine red pasta sauce. The longer you let it simmer on low heat, the better it will taste, but don't get cheeky.
Throw in the tofu about 5 minutes before you're ready to feast! Serve on a bed of brown rice with a side of steamed veggies! I like to serve it with black rice because it's DAMN sexy.

Enjoy.

XOXO

V.V.