Thai Tofu Vegetable Curry

I'm not really a glutton for punishment.  I swear.  So you ask:  Why attempt a modification of yet another chicken based Rachael Ray slow cooker curry just because another published cooking author swears it works with tofu?  Because I bought all the ingredients for both recipes at the same time.  (See previous Indian Tofu Curry debacle). Thanks to Debbie Meyer Green Bags, all produce is still looking good nine days later.  If this is an epic fail, there are plenty of darling alarmed Thai baby pictures I can share.

Knowing the last curry recipe was beyond bland, I ramped up the spices significantly, swapped out a yam for a sweet potato, and crisped the tofu first so it wouldn't suck up all flavor, leaving nothing for the veggies. The tofu crisping step wasn't a big effort.  It sizzled away while I washed, chopped, and stirred everything else.

Winner, Loser or Meh

This is good.  At first I thought it was just OK. That was three small bowls ago.  Burps. Wipes mouth.  I didn't wait to make rice and add all the optional serving items to it.  I just wanted another bowl. This will be lunch all week, with the optional serving items  A house guest (not mine) came out of her room, smelled it, and wanted some.  She is smiling, too.  I'll make this again.

It's easier than it looks.  I cooked it for 3 hours on high. I like veggies to taste like they were stir fried. 

Recipe

I used a 6 quart crock for this.
See Tips: Crisping Tofu

Ingredients

• 1 package extra firm tofu, cut into cubes, pressed of fluid, dried (I used Trader Joe's Organic)
• 2 Tbls peanut oil
• 1 Tbl cornstarch
• 1 13.5-oz can coconut milk (not lite)
  
• 2 Tbls brown sugar
• 2 Tbls soy sauce
• 3 cloves garlic, minced ( I used Christopher's jarred)
• 1 inch ginger, peeled minced
• 2 Tbls Thai red or green chili paste, more or less to taste (I used red and this amount was very mild)
• 1 yellow onion, peeled, chopped
• 1 red bell pepper, cored, seeded, chopped
• 1 green bell pepper, cored, seeded, chopped
• 1/2 large eggplant, unpeeled, chopped
• 1 yam (not a regular sweet potato), peeled chopped

Optional serving accompaniments

• White rice
• 1 lime, cut into wedges, to garnish
• 2 scallions, thinly sliced, to garnish
• 1/2 cup chopped cilantro, to garnish
• 1/2 cup chopped basil, to garnish
  

Heat oil in a large no stick skillet over medium high heat. Take dried, pressed, tofu cubes and place in Ziplock bag with cornstarch. Toss to coat evenly. Place tofu into skillet and allow one side to get a brown crust (do not turn, until brown, this will take 10 minutes per side, at least).

While the tofu is cooking, stir coconut milk, brown sugar, soy sauce, garlic, ginger, and chili paste, into the bottom of the crock. Adjust seasonings to taste. While tofu is cooking wash and cut all vegetables. Then add the browned tofu pieces to the crock sauce to coat them.  Add vegetables to the top. Cover and cook on low for 5-7 hours, or on high for 3-4 hours. This is done when the vegetables have reached desired tenderness.