Ingredients

2 tablespoons peanut, canola or grape seed oil

1 large onion, peeled and chopped

1 tablespoon curry powder, or to taste

1 cup roughly chopped walnuts or unsalted cashews

1 can (12 to 14 ounces) unsweetened coconut milk

1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes

2 tablespoons soy sauce, or to taste

Salt and cayenne pepper to taste.

Preparation

  1. Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.

  2. Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.