Thai Tomato Curry with Tofu

Instructions

Steps:

1. Saute mushrooms in 2 tablespoons of canola oil and a pinch of salt for 3 minutes. Remove from pan and put aside.
2. Sauté cabbage in 2 tablespoons of canola oil for 3 minutes. Add a pinch of salt and the fish sauce. Stir in blanched green beans. Remove from pan and put aside.
3. To make the tomato curry: Cook onion in oil over medium heat, stirring frequently, until the onion starts to brown at the edges, around 20 minutes.
4. While the onion is cooking, puree the ginger and garlic in the bowl of a food processor, adding 1/2 cup coconut water to make a thin puree. After the onions have browned, add the ginger mixture to the pan and cook over medium-high heat for 1 minute.
5. Then add the curry paste and sauté for 1 minute.
6. Add tomatoes and their juice, 1/2 cup coconut water, sugar, 3 basil leaves, and the lime leaves. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.
7. Add the tofu, nestling the pieces in the tomatoes. Don’t stir the curry too much — just agitate the pan as to not mush up the tofu.
8. Cook for another 30 minutes or until the tomato sauce begins to thicken and not look watery.
9. During the last 10 minutes of cooking, place the reserved vegetables on top of the curry, cover with the lid, and heat through before serving.
10. Garnish with the remaining basil leaves and chopped cilantro. Serve with buttered brown rice.