Coconut Curry with Tofu and Lime

Coconut Curry with Tofu and Lime

1 carton soft or firm tofu
1 can coconut milk mixed with ½ cup stock or water
2 teaspoons light brown sugar
½ teaspoon salt
1 tablespoon ground coriander
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne
1 teaspoon tamarind paste, dissolved in ½ cup hot water
2 large garlic cloves, crushed or finely chopped
1 heaping tablespoon finely chopped ginger
12 grape tomatoes, quartered, or 4 Roma tomatoes, seeded and diced
4 scallions, including the firm greens, chopped
Juice of 1 lime
Mushroom soy, to taste
Chopped cilantro

Drain tofu, then dice into ½-inch cubes

Combine the next ten ingredients in a ten-inch skillet. Bring to a boil and simmer for one minute. Add the tofu, lower the heat, and simmer, covered, for ten minutes. Add the tomatoes and scallions, and simmer for another five minutes.

Add the lime juice. Season to taste with a teaspoon or more mushroom soy. Serve garnished with chopped cilantro.