Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of coconut milk
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 2 bay leaves
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 3 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 3 red chilies, sliced
- 1 tomato, chopped
- 1 cup of water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the shallots, garlic, and red chilies. Cook until fragrant, about 2 minutes.
3. Add the turmeric powder, coriander powder, and cumin powder. Cook for another minute.
4. Add the tomato and cook until it softens, about 3 minutes.
5. Add the tofu, lemongrass stalk, kaffir lime leaves, and bay leaves. Stir well.
6. Add the coconut milk, water, salt, sugar, and tamarind paste. Stir well.
7. Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for cooking the shallots, garlic, and chilies
- Low heat for simmering the curry
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 26g
- Total carbohydrates: 16g
- Protein: 9g
Substitutions for ingredients:
- Firm tofu can be substituted with chicken, beef, or shrimp.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, and green beans.
- Use different types of curry paste for different flavors.
Tips and tricks:
- Use firm tofu to prevent it from breaking apart in the curry.
- Bruise the lemongrass stalk to release its flavor.
- Adjust the amount of chili according to your preference.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or sliced red chilies.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the curry until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Gulai Tahu is a traditional Indonesian curry made with tofu and a variety of spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian