1 block tofu, drained and sliced into 1 inch square
¼ oz coconut milk
1 ½ tbsp curry powder (or more)
1 cup water
1 onion, chopped
3 cloves garlic, finely minced
½ tsp freshly grated ginger
3 tbsp olive oil
Red pepper flakes (optional)
In a blender, process the ginger, garlic, onion and a splash of olive oil, until smooth.
Heat the 3 tbsp olive oil on medium high heat in a large wok and add the ginger/garlic mixture. Stir-fry for about 3 minutes, then add the tofu and some red pepper flakes. Sauté gently for about 5 minutes.
Reduce the heat slightly and add the water, coconut and curry powder. Combine well, and simmer for about 20 minutes, while stirring occasionally.
Serve immediately with a bowl of fragrant rice and some Naan bread.