Masaman Curry with Peanut Tofu

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Source: Minimalist Baker Masaman and Tofu

We usually have one of us tackle the protein and the other start on the curry and then mix at the end.

Tofu

• 14 oz extra firm tofu 
• 3 Tbsp soy sauce 
• 1 tsp chili garlic sauce
• 1 tsp toasted sesame oil
• 1 Tbsp maple syrup
• 4-5 Tbsp cornstarch 

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
2. Start pressing tofu by slicing into 1/2 inch thick chunks and wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
3. Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
4. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
5. Transfer tofu to the prepared baking sheet and bake for about 20 min. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.

CURRY

• 2 Tbsp oil (olive or vegetable)
• 1 onion
• 1 tsp whole cumin seed 
• 1 tsp whole coriander seed 
• 1 can Maesri Masaman Curry Paste (this is critical!)
• 1 ½ cups  potatoes cut into bite-size pieces
• 2 large carrots, diced 1/4-inch thick
• 2 14-oz. cans coconut milk 
• 1-1 ½ cups water
• 1/4 tsp ground cinnamon
• 1 dash each cardamom and nutmeg (if you don’t have, omit)
• 2-3 Tbsp soy sauce
• 1 Tbsp maple syrup
• 2 Tbsp peanut butter

FOR SERVING 

• Rice
• Lime wedges
• Fresh cilantro
• Roasted salted peanuts, chopped

Instructions

CURRY

1. Heat a large pot over medium heat. Once hot, add oil and onion. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
2. Add whole cumin and coriander seeds and sauté for another 1-2 minutes, stirring frequently. Then add curry paste and stir to combine. Cook for 1 minute more.
3. Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, soy sauce, maple syrup, and peanut butter. (Reserve lime juice for later).
4. The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat. Once it reaches a low boil, reduce heat to a simmer (add tofu and cook for 10-15 minutes uncovered. You don’t want it boiling, so ensure it’s cooking over low heat at a simmer.
5. Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or soy sauce for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor. Stir and cook a few minutes more.
6. To serve, divide between serving bowls and enjoy over rice. Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.