One morning I was out of ideas for lunch and I thought of making oven-grilled red curry tofu skewers with my latest market discoveries. I was a self-confessed Whole Foods addict when I lived in New York. I used to spend hours there on weekends or after work, going through every aisle, reading the ingredients and nutritional information on everything. I still enjoy going to the supermarkets here – in Bombay and Calcutta – but obviously they come nowhere close to the markets I would frequent. At Spencer’s in Calcutta, I discovered a brand of tofu called Murginns. They have two kinds – plain tofu and vegetable (with pieces of carrot, ginger, green chilly, etc). I love using both – in thai curries, khao suey, stir-fry dishes and even pastas (yes, really). They expire within 30 days of the manufacturing date which to me is a good thing – at least you know what you’re consuming is fresh and free of weird and unnecessary preservatives.
These work great as a side to rice and stir-fried veggies. The skewers paired with a honey peanut sauce make a great vegan party snack too. A spin on the paneer tikka that everyone loves to snack on, these “tofu tikkas” so to speak are the easiest way to sneak the healthy goodness of tofu into your friends’ and family’s diet. The recipe for these red curry tofu skewers is really very simple – all you need is tofu and thai red curry paste. I ran out of some organic vegetarian curry paste that I got from Thailand but found a pretty good replacement (also at Spencer’s) in this Thai Heritage red curry paste. I’ve tried making my own curry paste and failed so I was happy to find this one made without shrimp and dried fish and horrible preservatives and all that. Still, if anyone has a good recipe for homemade paste, leave me a note please!
- 200g tofu
- 1 heaped tbsp red curry paste
- 1 tbsp coconut oil
- 1 tbsp cilantro, chopped (optional)
- 2 tbsp peanuts, crushed
- 2 tbsp honey
- ½ tsp crushed red pepper
- Cut the tofu into cubes approx 1"x3/4".
- Mix the paste and coconut oil together. Brush the paste onto each cube of tofu, covering all sides.
- At this point you can cover and allow it to marinate or bake it right away.
- Bake at 200C for 12-15 minutes, turning over the cubes halfway to bake evenly.
- Stir together the ingredients for the sauce.
- Serve the tofu on skewers paired with the peanut honey sauce. Top with fresh cilantro.
All opinions are my own and these companies have not sponsored this post.