TLC Cooking "Emeril's Tofu with an East African Curry Sauce"

Emeril's Tofu with an East African Curry Sauce

YIELD 4 appetizer servings

INGREDIENTS

1 tablespoon	ghee
1 cup	small dice yellow onion
1 large	garlic clove, minced
1 Serrano	chili, stemmed, seeded and minced
1 cup	canned, chopped tomatoes
2 tablespoons	curry powder
¼ teaspoon	ground turmeric
1/8 teaspoon	cayenne, or to taste
1 ½ teaspoons	salt, plus more for seasoning
1 pound	firm tofu, cut into triangles, ¼ -inch thick
1 cup	unsweetened coconut milk
1 teaspoon	lemon juice
1 tablespoon	chopped cilantro, plus more for garnish
¼ teaspoon	freshly ground black pepper

PREPARATION:

Heat the ghee in medium saucepot over medium-high heat. When the ghee is melted, add the onion and cook until tender and lightly caramelized, stirring occasionally, 5 minutes. Add the garlic and Serrano chili and cook until fragrant, stirring, about 20 seconds. Add the tomatoes and spices and 1 teaspoon of the salt, stir to mix well, and simmer until it is slightly reduced, 1 to 2 minutes. Add the tofu and coconut milk and simmer until slightly thickened, for another 5 minutes. Stir in the lemon juice, cilantro, ½ teaspoon salt and the black pepper. Garnish with cilantro and serve immediately.
Editor's Note: Look for organic, locally-grown ingredients when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the International Vegetarian episode of Emeril Green.

This recipe appears in: Vegetarian

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