Jamaican-Style Tofu Curry

配料

2 teaspoons curry powder

¼ teaspoon ground allspice OR ½ teaspoon dried thyme OR both

Kosher salt and ground black pepper

14-ounce container medium OR firm OR extra-firm tofu, drained, patted dry and cut into ½-inch cubes

2 tablespoons grapeseed or other neutral oil

1 small yellow onion, halved and thinly sliced

1 tablespoon minced fresh ginger

1 jalapeño OR serrano chili, stemmed, seeded and minced OR 1 habanero chili, halved

1 cup coconut milk

2 tablespoons lime juice

Optional garnish: Chopped fresh cilantro OR thinly sliced scallions

步骤

In a small bowl, stir together the curry powder, allspice and 1 teaspoon each salt and pepper. In a medium bowl, toss the tofu with 2 teaspoons of the spice mix; set aside. Reserve the remaining spice mix for cooking the curry.

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in the ginger, the remaining spice mix and the chili; cook, stirring occasionally, until fragrant, about 1 minute. Add 1 cup water and scrape up any browned bits. Add the coconut milk and bring to a simmer, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the mixture starts to thicken, 4 to 5 minutes.

Stir in the tofu and bring to a simmer over medium-high; reduce to medium-low and simmer, uncovered and stirring occasionally, until the sauce has thickened and the tofu is heated through, about 5 minutes. Off heat, remove and discard the habanero (if used). Stir in the lime juice, then taste and season with salt and pepper.

备注

In our vegetarian version of Jamaican chicken curry, we turn to pantry basics to mirror the flavors of the classic dish: curry powder, along with allspice or thyme, two ubiquitous seasonings in Jamaican cooking. For the best-tasting curry, include them both if you have them in the cupboard. Coconut milk creates a silky sauce that brings richness to the mild-tasting tofu; be sure to use regular coconut milk, not the light version. For a more substantial curry, add 2 medium carrots, peeled and thinly sliced, or 8 ounces green beans, cut into 1-inch pieces—or a little of both—along with the onion.