Curry Tofu

Golden fried tofu in a spicy red curry sauce is a perfect dish for a chilly day. It will raise your body temperature a little, especially inside your mouth, and it will clear out your sinuses. I like to keep a nice cool drink and a box of tissues on hand when eating this. If you don't like spicy foods though, just reduce the amount of curry paste by half. On the other hand, if you like insanely spicy food, double the amount of curry paste. (I wouldn't recommend trying this the first time you make it though.)

• 1 pound extra firm tofu, drained
• 1/4 tsp salt
• 3 eggs, beaten
• 1/4 cup flour
• 2 TBSP water
• 1/4 cup vegetable oil
• 1 TBSP sesame oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp red curry paste
• 1 cup water
• 1 cup coconut milk
• 1 TBSP cornstarch dissolved in 1 TBSP water
• 1 TSBP basil, chopped

1. Cut tofu in half lengthwise, sprinkle salt over surface and let stand for 15 minutes.
2. Mix eggs, flour, and water together into a smooth batter.
3. Pat tofu dry with paper towels and cut into 1 inch cubes.
4. Heat vegetable oil in a large skillet.
5. Dip tofu cubes into batter, and then fry in skillet until golden brown on all sides.
6. Remove tofu onto paper towels to drain of excess oil.
7. In another large skillet, cook onion and garlic in olive oil until onions are soft.
8. Add curry paste and cook for about 1 minute on low heat.
9. Stir in coconut milk and water.
10. Add tofu and simmer for about 10 to 15 minutes.
11. Add cornstarch mixture while stirring.
12. Continue stirring and simmering until sauce is thickened.
13. Serve over rice and top with basil.