2 stalks lemongrass, cut into thirds and bruised, optional
2 tsp. curry powder, or to taste
2 Tbl. cornstarch
1/4 to 1 tsp. red or green curry paste, optional
1/4 c. minced fresh cilantro
Salt to taste
Hot cooked grain, such as rice, quinoa or couscous
Instructions
Cut tofu into 6 slabs, crosswise. Blot well, and dice.
Heat 1 Tbl. of the oil with the soy sauce in a stir fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Transfer to a plate and set aside.
Heat the remaining Tbl. of oil in the same pan. Add the onion and carrots and saute over medium heat for 5 minutes.
Add the peas, pineapple, reserving the juice, baby corn, tomatoes, coconut milk, lemongrass and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
Combine the cornstarch and curry paste in a cup. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
Stir in the cilantro and season with salt. Serve at once over hot rice or other grain.
Variation- Substitute a leek for the onion, using only the white parts.
Originally Submitted
10/13/2012
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