I’m sending this over to this week’s Hearth ‘n’ Soul blog hop.
I like to bake my tofu, so that’s how I prepared the rest of the vegetables, but steaming or stir-frying works well, too.
1 package firm or extra-firm tofu, 14 to 16 ounces
1 medium sweet potato, 1/2 to 3/4 pound
a handful of cremini or button mushrooms, about 1/4 pound
a handful of green beans, about 1/4 pound
1 13.6 ounce can coconut milk
1 cup water
1 to 6 tablespoons* red or Mussamun curry paste
1 to 2 tablespoons soy sauce
*With commercial curry pastes, I typically use 2 tablespoons. I used 6 tablespoons of the homemade paste as it’s not as concentrated as the commercial kind.
Preheat oven to 350 F. Drain tofu and cut into 1-inch pieces. Peel and dice sweet potato into 1/2-inch pieces. Toss the sweet potato with just enough canola oil to coat the pieces. Bake tofu and sweet potato in a single layer on an oiled baking pan for 20 minutes, turning over once.
Thickly slice or quarter mushrooms. Toss with a little canola oil and set aside. Stem the green beans and cut in half. Toss with a little canola oil. Add both to the tray of tofu and sweet potatoes after they’ve cooked for 20 minutes. Turn over the tofu and sweet potatoes one more time and bake all for 10 minutes.
In a large, deep skillet, stir together the coconut milk and water. Whisk in the curry paste and add soy sauce to taste. Heat over a low burner.
Test that sweet potatoes are done with a fork. Add ‘fu and vegetables to coconut milk and stir. Serve with jasmine rice.
Makes about 4 servings.