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Ingredients
- 16 oz firm tofu
- 2 Tbsp canola oil
- 2 cloves garlic, finely chopped
- 1 small onion, diced
- 3 jalapenos peppers, cored, seeded and finely chopped
- 1/4 cup cashews, finely chopped
- 2 tsp turmeric
- 2 cups light coconut milk
- 1-1/2 Tbsp lemon juice
- 1/2 red bell pepper, sliced in julienne strips
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 bay leaves
- 1 lb large shrimp, peeled
- 2 eggs, hard-cooked
Ingredients
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Instructions
- On a cutting board, cut tofu in half horizontally. Cut each half into 12 pieces to make 24.
- In a large skillet or wok over medium heat, heat 1 Tbsp of oil. Fry the tofu pieces for about 2 minutes, gently tossing them to brown them on all sides. With a slotted spoon, transfer the tofu to a bowl; set aside.
- In a small bowl combine the garlic, onion, jalapenos, nuts, and turmeric. Work the mixture with a spoon to form a paste.
- Heat the remaining 1 Tbsp oil over medium heat. Add the spice paste and cook, stirring constantly, for 3 minutes or until it releases its aroma. Add the coconut milk, lemon juice, red bell pepper, sugar, salt, and bay leaves. Cook, stirring for 1 minute.
- Add the shrimp and cook for 1 minute more.
- Return the tofu to the pan and add the whole eggs so eggs get warm. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.
- Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with white or brown rice.
Recipe Notes
Optional ingredients:
- Red pepper flakes
- Peas