Go Back
–+ servings
5 from 1 vote
Bowl of Malaysian Tofu & Broccoli Curry Over Grits, Skillet in the Background
Print
Malaysian Tofu Broccoli Stir Fry Over Creamy Coconut Grits
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pan-fried Malaysian tofu dressed is curried, dressed in a sweet and spicy coconut tamarind sauce and served over creamy coconut grits in this hearty dish.

Course: Entree
Cuisine: American, Malaysian
Servings: 4
Author: Alissa
Ingredients
For the Coconut Grits
  • 1 cup coconut milk
  • 3-4 cups water
  • 1 tbsp. soy sauce
  • 1 cup white corn grits
For the Tofu Broccoli Stir Fry
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground fenugreek seed
  • ¼ tsp. black pepper
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground anise seed
  • pinch ground cardamom
  • ¼ cup water
  • ¼ cup coconut milk
  • 1 ½ tbsp. agave
  • 1 ½ tbsp. soy sauce divided
  • 1 tbsp. hot sauce
  • ½ tbsp. tamarind paste
  • 1 tsp. cornstarch
  • 2 tbsp. vegetable oil divided
  • 1 lb. extra firm tofu drained and pressed at least 15 minutes, and cut into 1-2 inch cubes
  • 3 garlic cloves minced
  • 1 large broccoli crown cut into florets
  • 3 scallions chopped
  • ¼ cup roasted peanuts
Instructions
Make the Coconut Grits
  1. Place coconut milk, 2 cups water and soy sauce in medium saucepan over high heat. Bring to a boil and lower heat to a simmer. Stir in grits. Cook for 15-20 minutes, stirring frequently, adding water as it becomes too think. Mixture should be creamy at the end of cook time.
Make the Tofu Broccoli Stir Fry
  1. In small bowl, stir together cumin, coriander, fenugreek, pepper, nutmeg, cloves, anise, and cardamom. Set aside
  2. In separate small bowl, stir together water, coconut milk, agave, 1 tablespoon of soy sauce, Lingham's Hot Sauce, tamarind paste and cornstarch. Set aside.
  3. Heat 1 tablespoon of oil in large skillet and place over medium heat. Add tofu cubes in single layer. Cook 5 minutes, until browned on bottoms. Gently turn. Cook another 5 minutes, until browned on opposite sides. Drizzle with remaining ½ tablespoon soy sauce and sprinkle with half of dried spice mixture. Cook 1 minute. Turn again, and sprinkle with remaining spice mixture. Cook 1 more minute. Remove tofu from skillet and transfer to a plate.
  4. Add remaining 1 tablespoon of oil to skillet, along with garlic and broccoli. Stir fry for 3 minutes, until broccoli is bright green and tender-crisp. Add tofu back to skillet, along with sauce. Stir fry for about 1 more minute, just until sauce thickens and coats broccoli and tofu.
Serve
  1. Divide grits onto plates and top with broccoli and tofu. Sprinkle with peanuts and scallions and dress with additional Lingham's Hot Sauce.