Tofu Panang Curry

We usually eat tofu once a week. It's affordable (only $3.20 from your local asian supermarket or veggie shop), and easy to whip up mid week. Most people tell me that tofu is bland or that they don't know how to cook it. Both of my go to tofu recipes, this one and tofu scramble, are well loved in our household and packed full of flavour. 

*I buy my curry paste from the local asian supermarket and follow the directions for 4 servings. Depending on the curry paste you use, you may need more or less than what's in this recipe so always consult the pack. I tend to look for a paste that's really thick, rather than a runny sauce type. Also when you're frying it off at the beginning you need to use a gentle heat otherwise it burns easily. If it does stick on the bottom a little, just add the liquid and scrape it off (remove any burnt bits though!)- It adds to the flavour. 




I always use full fat coconut cream too, and preferably one with no additives or preservatives. Coconut cream has no cholesterol and is naturally low in sodium (source: NutritionData), so don't be shy with it. The addition of pumpkin also adds to the creaminess of this dish, as it breaks down into the sauce. You can alternate the vegetables that you use according to preference or season, but I tend to put 3 - 4 cups in in total. Beans, cauliflower, broccoli or kumara (sweet potato) would also be delicious. 

Ingredients (serves 4-6) 

• 100 grams of (about 1/3 cup) panang curry paste*
• 2 tbsp oil 
• 1 tin of full fat coconut cream
• 1 tin of water
• 1 onion, cut into strips
• 2 carrots, cut into half moons
• 2 zucchini or 1 eggplant cut into pieces
• 1 capsicum cut into 3 cm pieces
• 1 cup of chopped pumpkin or kumara. 
• 500 gram packet of tofu 
• 1tbsp fish sauce
• 1 tbsp brown or palm sugar
• 2 tbsp lime juice (lemon will also work) 
• cooked rice and fresh coriander to serve

Method

Heat oil on a low heat, and stir in curry paste. Heat for 1-2 minutes till fragrant, then mix in the coconut cream and water. 

Add the chopped veggies, fish sauce, and sugar and simmer gently till vegetables are cooked (about 10 - 15 minutes). 

Finally add the tofu and lime juice and gently stir into the sauce to cover and cook for 5 minutes. 

Serve with cooked rice and a sprinkle of fresh coriander. 

Kumara Rosti, Poached Eggs, Salmon and Hollandaise

The Kumara Rosti and the Hollandaise really are the star of this dish. The perfect late breakfast meal, or after one of those early morning world cup games, we've been dragging ourselves out of bed for. 
The toppings, feel free to chop and change to suit your taste, I like to alternate the smoked salmon for haloumi every now and then, and both options are delicious. 

You can get the meal started in advance, making the rosti, spinach and hollandaise early, ready to be warmed and assembled when the eggs are poached. 
The recipe serves four, but could easily be doubled or halved. 

Kumara Rosti 

• 4 medium kumara, grated
• 1 tbsp salt 
• 2 egg whites
• oil, for frying

Grate the kumara and stir through the salt. Leave to sit for 10 - 20 minutes while you prepare the hollandaise. 

After sitting, squeeze the kumara to remove excess liquid, you'll be surprised how much comes out. Stir in the egg whites. 

Heat half a cm of oil in a frying pan and use your hands to mould and flatten balls of camera, fry then in the oil, turning after 3-4 minutes. Once cooked on both sides I like to put them in a hot oven for ten more minutes to make sure they cook through, and to keep them warm while you get everything else ready. 

Hollandaise 

• 80grams butter
• 2 egg yolks 
• 3 tbsp lemon juice

Make a double boiler. Place a small saucepan of water over a low heat. Place a glass or metal bowl over the top of the saucepan so that no steam can escape. This creates a gentle heat to cook your hollandaise. 

Put the yolks and butter into the bowl and whisk constantly as the butter melts. Whisking is important, you want the butter to mix in with the yolk before it cooks. Once all butter is melted, continue whisking for a minute or two till it has thickened a little. 

Remove from heat and whisk in the lemon juice. Do this quickly, while it is still warm. Set aside, it will continue to thicken, this is ok, as when it is spooned over the warm eggs it will melt a little. 

Spinach 

• 150 grams spinach
• 2 cloves garlic
• 1 tbsp oil

Pour boiling water over the spinach and drain. Heat the oil in a saucepan, and add the lightly wilted spinach. Cook, stirring, for a few minutes till wilted. 

200 grams smoked salmon 

or 200 grams Haloumi cheese, sliced and fried 

8 Eggs, poached in hot water

Everyone has their own poaching tricks. I do mine in a large saucepan on a low simmer, with a spoonful of vinegar in the water. 

To assemble

On a plate place two warm rosti. Place a small pile of spinach on top of each. Next layer smoked salmon, or a slice of fried haloumi, place the poached egg on top, then spoon over the hollandaise and watch it melt down over the egg and rosti. 

Salt. 

Pepper. 

Enjoy. 

Left: Rosti with spinach, haloumi, egg and hollandaise. Right: The Salmon variation