Wednesday, March 19, 2008

Island Inspired Coconut Pineapple Macadamia Nut Curry Tofu

Well, I'm back. Tan, burnt, rather, relaxed and ready to get cooking. Maui is a beautiful island full of beautiful foods and tantalizing cocktails served up in beautiful displays of tropical goodness. All the restaraunts we frequented were extremely vegetarian friendly, thank goodness, because I was traveling in a group of nine, and heaven knows I wouldn't have been able to talk them ALL into going to a completely veg establishment. I was astounded and amazed by the curries and stirfries, and the neverending use of pineapple and macadamia nuts.

BUT...

I also came home to a BROKEN COMPUTER! The Geek squad came out yesterday to do their thing and we ordered the required part. It won't be in for 8-10 business days! WOE IS ME! I will try to update you folks as often as possible from my office, but you all know how that can be.

For now, here is a island inspired tofu dish. DO NOT BE DECEIVED BY ALL OF THE SWEET SOUNDING INGREDIENTS! This curry packs a punch.



Coconut Pineapple Macadamia Nut Curry Tofu
Ingredients
Tofu
1 block of extra firm tofu, drained and pressed and cut into bite sized chunks
2 tbsp oil for frying (I used coconut oil)
Salt and pepper to taste
Curry Sauce
1 15 oz can coconut milk
1 tbsp green thai style curry paste
2 tbsp cornstarch plus 2 tbsp water mixed together to form a slurry
1 tsp garlic powder
1 cup of pineapple chunks, drained
1 cup of macadamia nuts, chopped (I used dry roasted, but raw will work too)
Salt and pepper to taste
Paprika to taste

Directions
In a heavy bottomed skillet, add the oil and heat, add in the tofu, season with salt and pepper and pan fry until nice and golden. In a seperate pan, or pot, bring to a boil the coconut milk and curry, reduce to simmer, about 5 minutes. Add in the cornstarch slurry, slowly and stir vigorously to prevent lumps from forming. Remove from heat, fold in the pineapple chunks and macadamia nuts. Season with salt and pepper to taste. Pour over tofu pieces and sprinkle with paprika. This works well with a side of fragrant Jasmine rice.

7 comments:

  1. That picture is total food porn. Looks delicious! I'm going to have to try and make this one.

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  2. Welcome home! It is great to see you back!

    Courtney

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  3. This looks amazing! I love curry dishes. Makes me think I should plan a trip to Hawaii!

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  4. Welcome home Joni!

    That curry looks deeelicious. Thanks!

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  5. P.S. Sorry to hear about your computer.

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  6. Welcome back! I so wish I could also have been in HI- just hearing your descriptions of the food makes me drool.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni