Spicy Browned Curry Tofu and Veggies

Wow.  This dish turned out... really spicy.  Not to mention good smelling and tasting... but still.  M and I were actually crying a little bit at the end of our bowls.  But, despite the heat (foodwise, and outdoors, still), it turned out to be something quite memorable!
This is another dish that I adapted from the cookbook Wok.  It was originally called Spicy Fried Meat, and used pork, and had lots of oil and cucumber.  But, obviously, neither of those sit well with me, so I decided that some changes were in order!  At the last minute, I asked M what other veggie we should throw in, becauce the pile looked rather skimpy, and she liked my suggestion of cauliflower.  I actually really liked that addition, so yay.
The tofu seems to take forever to brown properly, but M and I were patient, and I think it was in the wok for atleast half an hour.  We were well rewarded though, and it was so nicely browned.  And I have included the original amout of chili sauce and curry paste in the recipe, but, just warning you, it's HOT. 
We served ours over a bed of raw green cabbage, but this would also be a great dish to have over rice or with noodles.  I might give rice a whirl next time... we'll see.

For some reason, this week I have been craving mushrooms.  M and I made a trip to the Asian market yesterday, and we came back with a boatload of mushrooms.  They have a really strong odor, but I don't really mind- nor, thankfully, does M.  It's actually quite envigorating.  But our fridge is exploding with things of Asian origin... need to work on that.

Spicy Browned Curry Tofu and Veggies

Adapted from Wok

Serves 4

1 tsp peanut oil

1 lb tofu, chopped (I did triangles just for a change here)
½ tsp pepper
4-5 tbsp soy sauce
3-4 tbsp rice vinegar
1 tbsp stir fry sauce
1 tbsp chili sauce
1 ½ tbsp yellow curry paste
2 shallots, chopped
1 cup cauliflower, sliced into florets
8 cloves garlic, thinly sliced
1 ½- 2 cups purple cabbbge, shredded
2 large king oyster mushrooms, chopped
8 black olives, sliced
8 green olives, sliced
2 baby bok choy, chopped
Nutmeg, to taste
Peanut for garnish

Heat the peanut oil in a wok over medium high heat. Add the tofu, and fry for about 30 minutes, turning occasionally, until nicely browned on all sides. Remove to a bowl.

Mix together the pepper, soy sauce, vinegar, stir fry sauce, chili sauce, and curry paste in a small bowl. Set aside.

Heat up the wok again, and add a little water. Add the cauliflower and shallots, and stir fry for 2 minutes, adding water as needed. Add the mushrooms, cabbage, and garlic, and cook until fairly heated through. Add the bok choy and both kinds of olives, and cook until bok choy is wilted. Stir in the sauce, and add the tofu and nutmeg. Heat through, and serve when all veggies are done, topped with peanuts.

Serve over rice, noodles, or raw green cabbage, with plenty of tissues and water.

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