Nontraditional Tofu Curry with Jalapenos

This actually works, if you’re expecting something vaguely like curry made by someone without curry spice. I began with guidance from an online coconut and tofu curry recipe found at

[Sigh, sometimes lacking correct ingredients leads to some strange dishes, as do a lot of jalapenos sitting around. The guy at the farmer’s market gave me 7 extras when I asked for 2. Which is nice, but unless I plan on TexMex cooking every day of the week, they’re not going away anytime soon.]

  1. Dice 1 jalapeno pepper, removing seeds and stem. (I think this would have stood 1-1/2 jalapenos.)
  2. Mince up 4 garlic cloves.
  3. Toss in a pan with a little bit of oil in it, and saute for a few minutes.
  4. Add 1 Tablespoon of ginger spice (or less, if you don’t like ginger). Saute for about another minute.
  5. Add a block of tofu, cut up into cube and about 1-1/2 cups of oyster mushrooms (or some other mushroom) chopped up. Saute some more.
  6. Add 1 teaspoon coriander spice and thai basil (I had a few leaves left over from a plant).
  7. Add one can of coconut milk (not the kind you make mixed drinks from) and about 1/2 cup water.
  8. Add frozen vegetables (in my case, frozen soybeans and pea pods). This would be better with actual sliced peppers, broccoli, and/or carrots, probably.
  9. Cover and simmer over medium to low heat for 20 minutes.

Serving suggestions: serve over rice or cooked kashi.

If you want to try making a curry that’s possibly a lot more traditional, then check out these links:

Vegetarian Thai Red Curry

Vegetarian Pad Thai

And I’m thinking about trying this Indonesian Rendang Curry sometime.

So, do you ever just wing a recipe, looking at the original one and then going far, far afield? I apparently cook like I knit. Sometimes the results are sweaters with three arms.


3 Responses to “Nontraditional Tofu Curry with Jalapenos”

  1. 1 Anj October 9, 2008 at 2:37 pm

    You could roast the jalapenos and freeze them.

  2. 2 magnusmog October 9, 2008 at 3:21 pm

    I’m best at cooking with the contents of my fridge or cupboards without a recipe. I’ve got a vague idea of what goes with what and that’s usually enough to see me through. I read recipes for entertainment and then save the knowledge to wing it in the kitchen another day.

  3. 3 wordtapestry October 10, 2008 at 1:50 pm

    That’s actually how I work, unless it’s a baking recipe for a cake or bread, where chemistry matters.

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