Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of brown sugar
- 1 tablespoon of fish sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the skillet and stir until fragrant.
4. Add the cubed tofu to the skillet and stir until coated with the spice mixture.
5. Pour in the can of coconut milk and vegetable broth and stir to combine.
6. Add the brown sugar and fish sauce to the skillet and stir to combine.
7. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the sauce has thickened and the tofu is heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 15g
Dietary fiber: 3g
Total sugars: 7g
Protein: 8g
Substitutions for ingredients:
- Firm tofu can be substituted with chicken or shrimp.
- Vegetable broth can be substituted with chicken or beef broth.
- Brown sugar can be substituted with honey or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini to the skillet for a more colorful and nutritious dish.
- Use red curry paste instead of curry powder for a spicier flavor.
- Add a can of drained and rinsed chickpeas to the skillet for added protein.
Tips and tricks:
- Press the tofu with paper towels or a clean dish towel to remove excess moisture before cubing it.
- Use a non-stick skillet or wok to prevent the tofu from sticking to the bottom.
- Adjust the amount of spice to your liking by adding more or less curry powder, turmeric powder, cumin powder, and coriander powder.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Geng Kua Tofu in a shallow bowl or on a plate, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice or quinoa for a complete meal.
- Pair with a side salad or roasted vegetables for added nutrition.
Suggested side dishes:
- Steamed rice or quinoa
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Geng Kua Tofu is a popular Thai dish that is typically made with chicken or shrimp. It is a flavorful and aromatic curry that is made with a blend of spices and coconut milk.
Flavor profiles:
- Spicy
- Aromatic
- Creamy
- Savory
Serving suggestions:
Serve the Geng Kua Tofu hot with steamed rice or quinoa, and a side salad or roasted vegetables for added nutrition.
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Region: Thai