Thursday, June 17, 2010

Tofu Curry Stir Fry with Red Wine Sauce

I had some leftovers: half a 16 ounce package of tofu, a little jar of Red Curry Paste, cabbage, and some pinot noir sitting in the fridge. Oh, what to make! This turned out quite delicious...

8 ounces of firm tofu, drained, cubed
bit of olive oil
2 scallions, sliced
5 large mushrooms, sliced
1 tablespoon red curry paste
1/2 - 3/4 cup red wine
large chunk of cabbage, chopped

Heat oil and add tofu. Saute until lightly browned. Add scallions and mushrooms and saute till mushrooms start to wilt. Add red curry paste to wine in small bowl and mix to thin paste. Add to pan. Add cabbage, place lid on pan and cook for several minutes until sauce cooks down a bit and cabbage is al dente. Good served over brown rice or quinoa.

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