Laotian Mild Coconut Tofu Curry Recipes

Steps:

• In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
• Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
• Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

Steps:

• Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
• Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
• Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

Steps:

• Mix the garlic with ginger, onions, vinegar, curry, chilli and lemon grass and grind into a rough paste.
• Heat the oil in a wok and add the olive oil until hot then mix in the ground paste.
• Drop the heat to a simmer and add the coconut milk and water.
• Add the potatoes and cook for about 15 minutes before adding the tofu.
• Cook for another 15 minutes or until the potato is tender and season with sugar and salt.
• Season with salt and pepper.

Steps:

• Slice pound cake into ½ inch thickness. (You can bake the pound cake from a mix or may also use Sara Lee's frozen pound cake in the freezer section.).
• Line the entire bottom of your 9 x 13 dish with cake. You will have to cut the pound cake slices into smaller pieces to fit around the corners or between the larger slices.
• Pour the coconut milk into the pot over medium high heat. Add the butter and sugar. Stir occasionally and bring to a gentle boil. Lower heat slightly if necessary.
• While waiting for the milk to heat up, beat the eggs and vanilla in the medium bowl. Set aside. Mix the cornstarch and water in the small bowl. Set aside.
• When the milk comes to a boil, pour the egg mixture a little bit at a time into the milk, whisking quickly. Ignore the shreds of eggs as it will not be apparent in the final dessert. You may also temper the eggs, but it does change the texture of the custard.
• Stir constantly. Let the egg and milk mixture come to a gentle boil. Stir the cornstarch and water then pour into the gently boiling custard.
• Add the coconut and BE CAREFUL as the custard will splatter. Stir vigorously and cook for two minutes.
• Pour custard over cake and sprinkle with cinnamon. Cool uncovered at room temperature for 30 minutes, then continue cooling it uncovered in the fridge.
• This coconut latiya is exceptional after two days!

Steps:

• Use bananas that are ripe but not mushy.
• Saute the onion in a bit of white wine.
• Heat the coconut milk over a medium-high flame.
• Add the spices, coconut, and raisins and stir thoroughly.
• Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce.
• As soon as the tofu is hot this is ready to serve.
• Heating and stirring beyond that point can turn this into a tasty mush.
• Serve with basmati rice, with a side of nuts, raisins, and chutney.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.