|Source: Recipe reprinted with permission from From the Bastyr Kitchen|
|Prep time: 15 minutes||Cooking time: 1 hour||Total time: 1 1⁄4 hours|
Make your own yellow curry paste from scratch in this fabulous concoction! Small, baked tofu cakes float in the piquant sauce; creamy coconut cuts the heat and provides a smooth base for the wild array of "C is for Curry" spices: cumin, coriander, cloves, cinnamon and cardamom. Serve over rice.
You may substitute ground spices with 2 tablespoons curry powder.
Drain tofu and put into a colander with a plate and about 2 pounds of weight on top. Refrigerate overnight. The pressing will remove excess water from the tofu.
Preheat oven to 350 degrees.
Saute the onion in oil over low heat until golden brown. Add garlic and jalapenos and cook 5 minutes. Stir in the spices and cook for 5 minutes. Remove half of the onion spice mixture and set aside. To the spice that is left in the saute pan, add 3/4 cup of the coconut milk and cashew butter, stirring until well blended.
In a medium bowl, mash tofu and add the spice/coconut milk/cashew butter mixture, green onions, red peppers, cilantro and salt. Mix well. Make the mixture into 36 balls and coat with the shredded coconut. Put balls onto oiled baking sheets, leaving about 1 inch between balls, and bake until golden brown (about 30-45 minutes).
In a 1-quart saucepan, combine the remaining 1 cup of coconut milk and the reserved spice mixture, add lime juice and salt to taste. Heat.
Serve curried tofu balls with sauce. Garnish with additional chopped cilantro or green onion if desired. Serves 8-12.