I had some tofu that I had to use so I thought up marinated tofu in tomato curry. Tofu is very versatile and can be used many ways. I think if you are just using plain tofu to eat that it taste better marinated. I made a simple marinade for it with sriracha.

I used the Shark brand that taste sweet and tomato-ee so that was the inspiration to do tomato curry. If you use a different brand of sriracha yours will come out different and might need some adjustments. My idea of serving size might differ from your idea of serving size. To me this makes about three smaller servings. You also need to add some vegetables to this dish. I didn’t have much around the house so I only used onions, a few extra tomatoes and a carrot. You can use whatever you like.

Ingredients for around three servings

14 oz tofu – I used firm – cut in bite size pieces

1/4 cup sriracha – preferably Shark Brand (marinade) With a different brand you might need to add sweetness.

1/4 cup – tamari or soy sauce or Golden Mountain (whatever you like best) (marinade)

1 teaspoon honey (marinade)

1 – 13.5 can coconut milk

2 hot chili peppers or to taste – fine chop

1 inch grated ginger

3 garlic – ground to paste (or to taste)

1/2 teaspoon crushed cardamon

1/2 teaspoon ground turmeric

1 teaspoon vegetable soup base (instead of salt and adds more flavors)

12 oz peeled cooked tomatoes

1 sweet onion – chopped or small slices

1 carrot sliced

a few roasted small sweet tomatoes (tossed in at end)

handful fresh basil – torn

small amount of oil, non stick spray or a little oil that might be on tomatoes

Directions

Start by marinating tofu. The tofu goes in a gallon ziplock bag and you add the sriracha, honey and tamari (or soy sauce or Golden Mountain) This needs to marinate about 90 minutes. Leave it sit one your counter for around an hour and then start up the rest.

A little oil goes in your fry pan or sauce pot on medium high heat and you cook up the onions and hot pepper till soft. Then add in garlic. Then add coconut milk and ginger, cardamon, turmeric and vegetable base and thin carrot slices. I let it cook down a little and when the carrots are soft I added the roasted tomatoes. Next add the roasted sweet tiny tomatoes.

By this time it’s around 90 minutes for the tofu so I drained it and add to the curry. Finish with fresh basil.

It’s DELICIOUS! Enjoy!