Simple Massaman Vegetable Curry with Tofu

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Simple Massaman Vegetable Curry with Tofu

Thai cuisine is an honest fascination. It is one of the most appetizing cuisines that will struck your being and belongingness to the physical world. It may sound a bit poetic but that’s because Thai cooking is a ritualistic art form. Cooked with devotion and genuine connection. That, together with their traditional spices and mind-blowing recipes, a full circle cultural experience.

Today, we’re giving this Thai recipe the spot it deserves. Simple Massaman Vegetable Curry with Tofu, a beautiful recipe from Alison Andrews. [1]

Preparation Times:

Simple Massaman Vegetable Curry with Tofu

Equipment:

Cooking pot
Plate

Ingredients:

8oz block firm tofu, pressed
1 tbsp sesame oil
2 tbsp Massaman Paste
2 cans coconut milk
2 tbsp soy sauce
2 cups sweet potatoes, peeled and cubed
4 1/4 cups broccoli florets
3 cups sliced button mushrooms
1/4 cup peanut butter
1 tbsp coconut sugar or brown sugar
Salt and pepper to taste

For serving

Basmati rice
Crushed peanuts
Fresh lime
Cilantro

Instructions:

Press the tofu for 20-30 minutes ideally using a tofu press or by placing the tofu on a plate with another plate on top of it and then piling some heavy things on top, like a heavy pot.
Chop the sweet potatoes and slice the mushrooms and get all the other ingredients ready to go.
When the tofu is pressed, cut into cubes and fry it in the sesame oil until lightly browned on each side. Set aside.
Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk.
When the paste is properly mixed in with the coconut milk, add in the rest of the coconut milk along with the soy sauce and the chopped sweet potato.
Simmer for around 5-10 minutes until the potato is just slightly softened and close to ready (but not all the way cooked).
Add in the mushrooms and simmer for a couple of minutes and then add the broccoli and simmer for another minute or two until the broccoli is al dente.
Add the peanut butter and coconut sugar and mix in.
Add the tofu last and mix in with the vegetables and sauce. Add sea salt and black pepper to taste.
Serve over rice, with crushed peanuts, fresh lime and cilantro.