Tofu is light, so I wanted to make the sauce as substantial as possible. Use canned coconut milk with the caramelized onions. Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time. Then, to add contrasting texture, I decided to use nuts as well. Both walnuts and cashews do splendidly here. But the bottom line is the onions: they really must be browned carefully and thoroughly, without burning. (Sam Sifton)

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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      394 calories; 32 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 16 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 1057 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

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.

30 minutes

Dining and Cooking