Tofu Masaman Curry

 This masaman recipe is definitely something I want to share with everyone else! Curry is such a versatile food. You can change the vegetables, meat, spice level, and side of rice or noodles to whatever your tastebuds desire! This version is my favorite and it also happens to be vegan and gluten free. If you think you don't like tofu, I suggest you try it in this dish and change your opinion because it is life altering-ly good! 

Let's get to the making of this recipe before I cave and dig into the leftovers at 9 in the morning!

Start by gathering all the ingredients and tools to have on hand. You'll need: 

1 small pot

1 large sauté pan

1 medium sauté pan 

1 small sauté pan

a sieve

measuring spoons and cups

liquid measuring cup 

a kitchen scale

cooking utensils

For ingredients:

100g Maesri's Masaman curry paste

500ml canned coconut milk

1tbs coconut oil 

1 package of extra firm tofu

100g sweet potato

100g russet potato

100g yellow onion

3tbs peanuts

2tbs granulated sugar 

your favorite rice, noodles, or bread

To prepare:

Begin by preparing vegetables and tofu. Dice the potatoes into 1x1 inch cubes, slice the onions, drain and cube the tofu. Next, prepare the rice or side dish according to package instructions. I chose riceberry rice which is one of the most nutritious of rices and it has a beautiful purple/black color with a perfect blend of fluffy and chewy texture. Plus, it smells amazing! While that cooks, begin to simmer the curry paste and coconut milk in large pan on low heat stirring until just combined. Add potatoes and onion, then cover and continue to simmer on low for 20 minutes. You can add water at any point if your sauce becomes too reduced or you would like a bit more liquid. Meanwhile, heat oil in medium pan on medium heat, then carefully add tofu. Gently fry until all sides are golden, this takes about 7 minutes. Remove tofu from pan once you have reached your desired golden-crispness, and place on paper towel lined plate to remove excess oils. Next, add peanuts, sugar, and 1 tablespoon of water to small pan and turn heat on medium low. Stir peanuts until water has evaporated (about 4 minutes), if your sugar turns brown, you've gone too far. Set aside to cool and form a a nice, sugary crust. Once potatoes are fork tender, remove the curry from heat and stir in the tofu. Serve with rice or preferred side dish and top with peanuts. Yes, it's that simple!

The filling potatoes and creamy coconut curry leave you feeling warm and satisfied while delivering 12g of protein and 3g of fiber for only 400 calories. You’re also staying within recommended limits for cholesterol, sodium, and sugar. This meal is a great source of calcium, vitamin A, beta-carotene, thiamin, niacin, folate, and magnesium as well as a good source of potassium when combined with riceberry rice. The addition of the whole grain in a diet is also beneficial for the prevention and amelioration of diabetes, heart disease, high cholesterol, obesity, and some cancers.