Thai Curry Tofu

Ingredients

• 1 tablespoon olive/canola oil
• 1 (12 ounce) package extra-firm tofu*, cubed and drained
  
• 1 tablespoon salt, or to taste
• 1 tablespoon olive/canola oil
  
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder or any combination of spices you like (I've even used Shaan desi spice mix and it's turned out great!)
  
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) can coconut milk
• 1/4 cup chopped fresh/frozen cilantro

Directions

1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with salt and fry until golden on all sides, about 15-20 minutes. Remove to paper towels, and set aside.
2. Heat the 2nd tablespoon of oil in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in curry powder/spices, salt and pepper and fry for a few minutes. Add coconut milk and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

*Tofu (or bean curd) is cheese made from soy milk, and can be called "vegan cheese." It is very healthy and contains iron, protein, omega-3 fatty acids and calcium, among other vitamins. Tofu by itself is very bland, but absorbs flavors from the other ingredients in the dish beautifully.

Tips:
For this recipe, make sure you use extra-firm tofu. Otherwise, you will end up with Thai Curry Mush! Also, I like to cut the tofu into cubes and drain in a colander over a bowl for at least half an hour to ensure that all the water is drained out. This will speed up the browning time. Use a non-stick skillet to brown the tofu to minimize sticking and avoid the urges to poke at or stir it constantly. Tofu, even the extra-firm kind, is fragile.

Adapted from allrecipes.com