Tofu Curry with Basmati

I absolutely love to make Indian-inspired dishes, and this meal comes together pretty fast, though you really should take the time to marinate the tofu first (you won't regret it, seriously). I don't know how authentic this is, but damn is it good. . .

For the tofu: Cut 16 oz of firm (or extra firm) tofu into small cubes. Spread them over paper towels in a single layer, place more paper towels on top and put a cookie sheet on top to weigh it down. Let the tofu sit for 15-20 minutes like this. Meanwhile, mix 1/3 cup light soy sauce, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp sesame oil, and 1/4 cup water. When the tofu is done draining, toss in the marinade and refrigerate for at least 3 hours (you could even do this overnight).

Other Ingredients:

• 1 cup light coconut milk
• 1 tsp sugar
• 2 tbsp light soy sauce
• 2 tsp grated fresh ginger
• 2 tbsp curry paste (red or green, but I like red)
• 3 garlic cloves, minced
• 3 to 4 cups shredded napa cabbage
• 3 green onions, chopped
• 1 medium bell pepper, thinly sliced
• 1 tsp cornstarch
• 1 1/2 tbsp vegetable oil
• tofu from previous step
• cooked basmati or jasmine rice

Start by whisking the coconut milk, cornstarch, sugar, soy sauce, garlic, ginger, and curry paste in a bowl. Set aside to let the flavors meld (this can be mixed ahead of time). Heat the oil in a large skillet over medium-high heat. When the oil is heated, add the tofu. Keep it in a single layer, but to get a nice, crisp brown color, let it sit 3 minutes or so before stirring it around to brown the other sides. It takes about 10 minutes for the tofu to brown all the way. Remove it from the pan onto a paper towel or just a plate. Add the green onion and bell pepper and cook the pepper is soft but still crisp. Add the shredded cabbage and cook 2 more minutes or so (it should be nicely wilted). Then add the coconut-curry sauce plus the tofu back into the skillet. Stir around to heat everything up, about 2 minutes. Serve over the cooked rice and enjoy!