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!

Fry’s supermarket was practically giving corn away for free so we got some and I did something different but delicious with it. Made easy to roll pasta dough. I cooked the corn in the oven with seasoning and water. The corn got a really great flavor to it and the water had a good flavor to so I made it into sauce. You will have FOUR extra ears of corn that you have to freeze and use for something else. You also will have a small amount of leftover corn filling that would be delicious to have in an omelet the next day. I made mine into raviolo. They are larger than ravioli. You can make yours into whatever shape you want. Mine made me 7 LARGE raviolo. To me that is 7 servings. But my idea of serving size might differ from your idea of serving size. I thought one was enough per person but my husband said he’d prefer two.

Ingredients for about 7 servings (plus extra corn)

2 eggs (pasta)

3 yolks – plus save one egg white for sealing ravioli (pasta)

1 1/3 cup flour (all brands of flour are ground different so you might need more or less (pasta) + extra for dusting the dough

1 Tablespoon extra virgin olive oil (pasta)

2 pinches sea salt (pasta)

6 ears corn peeled

4 oz salted butter – cut in half

2 Calabrian Chili Peppers – fine chopped

1-2 garlic cloves – minced (I used one clove but it was oddly large)

8 cups water

2 bay leaves

1/2 teaspoon dried thyme – in two portions for two pans

All the liquid from cooking the corn – sauce

8 oz heavy cream – sauce

4 Tablespoons corn starch – sauce

2 ears cooked corn kernels – filling

5 oz wild mushroom brie cheese – filling

2 Tablespoons sliced scallions – filling

around 1/4 cup corn meal to rest ravioli or raviolo on

a little extra virgin olive oil to sprinkle on ravioli or raviolo so they don’t stick

finish with some fresh parsley

grated Italian cheese

Directions

Make dough. Combine two eggs and three yolks and mix well. Add olive oil and salt and mix well. Add flour..Start with one cup and add more if needed. (I usually need 1 1/3 cup but every brand of flour is ground different so the amount you need will differ). Knead the dough and when smooth wrap in plastic wrap and chill in the refrigerator.

Now cook corn.

Set oven to 350 degrees f. The corn goes in two large pans (I use 1/2 buffet pans) 3 ears in one pan and three ears in the other pan. 1/2 the butter, Calabrian Chili, garlic, water, bay leaf and thyme go in each pan. Cover pans tightly with foil and place them in the middle rack of oven. Let them cook for 90 minutes. Then remove the pans from the oven. Use thongs and let the corn cool off. Throw out the bay leaves but DON’T THROW OUT THE LIQUID. Leave the liquid cool some on the counter. (It smells wonderful and all those flavors are infused into the corn)

When the corn is cool enough to handle make the filling.

Kernals get removed from the ears of corn. Mix the kernels with the cheese and scallions. Cover with plastic wrap and set in the refrigerator.

Make the sauce. Get a big cup or a bowl and mix the corn starch with a cup or two with a whisk so you don’t get lumps. The corn liquid, corn liquid mixed with corn starch and the heavy cream go in a pot on medium high heat. Mix well so you don’t get lumps. Once it bubbles turn the heat down to medium and let it reduce till you are happy with the consistency. (this takes a while) Take off heat and set to the side.

The quick and easy part is rolling the dough. Roll it out till it’s nice and thin. You will need to dust both sides with a little flour.

Cut dough however you want and paint edges of dough with egg white. Then stuff the dough with some filling. Edges of top dough also get egg white. Lay the top dough over the bottom dough and press them together and try to get the air out of center.

The stuffed pastas rest on a pan with corn meal (so they don’t stick) till you are ready to cook them (cover with plastic wrap so they don’t dry out. Gently boil for around two minutes or until it floats. Serve with sauce and a little fresh parsley and grated Italian cheese.

Enjoy!