Thai Coconut Tofu Curry

* 1 tablespoon canola or olive oil
* 1 package extra-firm tofu, remove water and cubed
* 1 tablespoon salt, or to taste
* 1 tablespoon butter or olive oil
* 1 small onion, chopped
* carrots, peas, beans, brocolli, squash etc any vegetable
* 3 cloves garlic, minced
* 2 tbspn ground ginger
* 1 can coconut milk
* 2 teaspoons curry powder or more
* 1/4 teaspoon ground black pepper
* 1/4 cup chopped fresh cilantro

1. Heat oil in a large skillet over medium-high heat. Add cut tofu, season with salt and cook until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
2. Melt butter or oil in the same skillet over medium heat. Add the onion and garlic, ginger and/or other vegetables; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Spicy Coconut Fish Cakes

Serves 8
This aromatic treat is a favorite in Peranakan restaurants and hawker stalls. You can grill this tangy appetizer the traditional way—wrapped in banana leaves—or simply bake it in the oven. Otak Otak can be served hot or cold as a snack. Follow the additional instructions for a creamy tofu version of this recipe.

2-inch piece of ginger, peeled and sliced
2-inch piece of turmeric root, peeled and sliced
6 bird chiles
Zest of one lemon
10 shallots or 2 onions, peeled and sliced
1 tablespoon ground coriander
1 14-ounce can light coconut milk
1 tablespoon sugar
1-1/2 teaspoons salt
2 tablespoons flour
1 egg, beaten
10 kaffir lime leaves or zest of 1 lime
1-1/3 pounds chopped, filleted haddock, cod, mackerel or any other white, flaky fish*
Banana leaves for wrapping (optional)

1. Place ginger, turmeric, chiles, lemon, onions and coriander in a blender or food processor and purée. Add a little water if needed.
2. Place ground spices in a skillet or wok and cook 2 minutes, just enough to release spicy flavor. Turn off heat and allow mixture to cool. Stir in coconut milk.
3. Add sugar and salt to mix, and stir.
4. Add flour and beaten egg. Stir thoroughly.
5. Remove center vein of kaffir lime leaves and mince finely, or substitute lime zest. Add to spicy coconut mixture.
6. Chop raw, deboned fish into small chunks. Stir into spicy coconut mixture.
7. Pour fish mixture into an 8-inch cake pan. Bake in 350°F oven for 25-30 minutes until edges are golden brown and mixture has set. Cool slightly and cut into squares and serve. To make small, round fish cakes, pour mix about 1-1/2-inches deep into muffin tins and bake for 15-20 minutes. Or, spoon about 5 tablespoons of the mixture into 6-inch x 12-inch banana leaves, wrap like a tamale, and secure ends with toothpicks or skewers. Grill over hot coals for 10-15 minutes, or until mixture has set.
*To substitute tofu for fish: Use 18 ounces of firm tofu. Chop into cubes and prepare recipe as indicated, but instead of using fish, place tofu and vegetable egg mixture into blender or food processor and purée until smooth. Bake or grill as indicated.

Mock Chicken Tofu

1 block firm tofu, drain well
3 Tbsp. safflower oil or butter (I still use Olive Oil)
3 Tbsp. soy sauce or Bragg's Liquid Aminos
1/3 C. nutritional yeast
2 tsp. Spike seasoning salt
¼ tsp. black pepper (optional)
1. Drain tofu well, press with cloth/paper towels to get water out.
2. Heat oil in frying pan, preferably a non-stick skillet. When oil is hot, add tofu by breaking it into random size pieces about 1" by 1". Cook tofu without turning for about 5 minutes. This will allow the tofu to get nice and crisp.
3. Turn tofu and cook for about 4 minutes on the other side. Turn off the heat and add the remaining ingredients. First put in the soy sauce and stir, so as to cover all the pieces of tofu. Then add the nutritional yeast, Spike and black pepper. Toss and coat all the tofu pieces.
4. Serve with brown rice and it will increase the protein content by four times.