Vegan lentil and tofu curry

This dish is loosely inspired by rendang, but never having eaten rendang, nor having all the ingredients, I can’t say it is authentic. If you like a sour and spicy dish though, this is for you.

1 onion, chopped

6 Thai chilis

4 garlic cloves

2-3 TBL fresh ginger, chopped

2 TBL lemon juice

1 tsp turmeric

1 tsp salt

1 tsp sugar

1/4 cup water

1 tsp tamarind paste

1 tsp 5-spice powder

1 tsp garam masala

1 tsp parsley (We didn’t have any cilantro)

3 TBL unsweetened dried coconut

1 can light coconut milk

1/2 block tofu, cubed, seasoned with salt, pepper, and cayenne

1 cup red lentils

Extra water as needed

Blend until smooth  spices, lemon juice, tamarind, onion, garlic, chilis, sugar, and 1/4 cup water. Set aside. In a dutch oven, heat 1 tsp olive oil and fry tofu until browned and firm. Reduce heat and add dried coconut and cook until lightly toasted. Carefully pour in the blended spices and stir with the tofu. Add lentils and coconut milk. Add additional water to cover. Cook covered on medium heat for 1 hour. Stir often to prevent the lentils from sticking. Continue to add additional water if needed.

Serve over rice with garlic steamed spinach.

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Spicy Noodles with Vegetables

Peanut butter
Soba noodles
Thai chilies
Broccoli
Tofu
Carrots
Chili oil
Tamarind sauce
Rice vinegar
Onion
Garlic
Soy sauce

Saute tofu in chili oil
Cook noodles and drain
Combine vinegar, peanut butter, tamarind, chili oil and soy sauce in a bowl
Saute onions and garlic
Add in vegetables and sauce mixture
Add tofu and noodles
Cook for 5-7 minutes