Curried Shrimp and Tofu
20 medium shrimp, shelled and deveined.
For a quick meal use prepared frozen shrimp. they will be less tender but still tasty.
1/2 lb. firm tofu cut in 3/4 inch cubes.
1 green onion sliced.
1 yam - sweet potato
As a variation try slice plantain instead of yam.
Olive oil
1 tbsp curry powder.
The sweet potato reflects a Jamaican curry, so you may use a Jamaican curry powder. The mango chutney is usually of Indian or Pakistani origin, so you may want to use curry from those countries.
Basmati rice.
Salt and pepper
Mango chutney.
Beware! Some mango chutneys are labelled for Indian palates. A "medium hot" may shock the western palate. Try a "mild" first, build up to "medium" and try "hot" if you dare!
1/3 cup water
1 tsp cornstarch.
Cut the sweet potato in 1/4 inch slices.
Heat a little olive oil in a non-stick pan on medium heat.
Place the slices of sweet potato in the pan. Sprinkle with salt and pepper. Sautee 2 minutes, turn and sautee the other side. They should be slightly caramelised. This enhances the sweetness and complements the curry sauce. Remove from pan to a warm plate or warming oven.
Place cubes of Tofu on same pan. Sautee over medium heat, turning every minute or so until each side is golden brown.
This firms the outside of the tofu cubes which gives them "tooth appeal." However this part can be omitted and unsealed cubes of tofu can be added at the end instead. These will absorb the curry sauce more, and may disintegrate a little.
Remove tofu from skillet to warmed plate.
Add more olive oil. Sautee the green onion 1-2 minutes. Push to one side of skillet. Place shrimp in skillet and sautee over medium heat until they just turn opaque, or are heated through if previously cooked and frozen. Remove from skillet.
Add curry powder, salt and pepper to taste to the skillet.
Add 1/3 cup of water with 1 tsp corn starch. Stir until thickened. Add the shrimp, green onion and tofu to curry sauce. Heat 1 minute.
Serve on bed of basmati rice with sweet potato slices as garnish, and mango chutney as relish.