Tofu Coop

I have spoken before of how lucky we are to have an in season co-op for goats cheese in our area.

The weather is starting to warm up and I am really starting to look forward to some fresh haloumi and I am almost out of the Romano for my duck egg omelette so roll on that milk lady goats.

Recently however A. through her local networking has found another local coop that we can get fresh tofu from. Now I must admit I have not cooked a lot of fresh tofu. I like it and eat it but have never really cooked with it.

So when someone dropped out of the coop and A. Said do we want to try it I jumped at the chance?. We got it in a few days ago and as last night was ceres box night I grabbed a heap of fresh vegetables and made yellow curry with the tofu and the vegetables.

The tofu was awesome to be honest. Not like any tofu I have eaten in Australia, nice and soft, a bit chewy held its form and soaked up the flavours nicely.

Have to say it was great and definitely an add on to our regular diet and there will be at least one feed of tofu per week from now on.

The tofu is made by a local woman who makes it from organic soy. As with the cheese coop someone is making a small living with an artisan product and we get a great product at a great price. The only losers might be the big two of our food monopolies so even then that is a bonus.

For us this is a shift again as the ceres box tends to reduce the amount of times we visit supermarkets and what we spend there already and if we are eating cheese, eggs and tofu two or three nights a week, homemade bacon once, some of the 10kg of salami I have hanging one a week, then there is not much in the way of protein to worry about and our bi monthly visit to the farmers market can cover that.

The value we place on our food is too low in this country and even less on the locality of it we seem to be happy to get it from anywhere if we can get it at $5 or even $2 per kg less. One of the blogs I read had a great article on local food in France. I would love it we Australians had the same pride in our own home grown food and produce. But all I can do is what I spoke about last post and live the life, eat the food and bend your ears about it.

Thai Yellow Tofu Curry

  • Block of tofu (about 750 grams for us) cut into 2cm by 1 cm by 1cm pieces
  • Can of  coconut milk
  • Table spoon of fish sauce
  • Two tablespoons of yellow curry paste
  • As much chilli as you want to fire it up
  • Couple of pieces of lemon grass
  • Carrots
  • Potatoes
  • Sweet Potato
  • Leeks
  • Onions
  • Kale
  • Pumpkin
  • Frozen Peas or any other vegies you can find

Put a little vegetable oil in a fry pan. Fry up the onions, leeks potato, sweet potato, pumpkin, and the whole lemon grass altogether for about 5 minutes. Add the chilli and then 1 can of coconut milk and can of water. Add the kale carrots and other vegetables excluding the peas or quick cooking vegies. Add the tofu and fish sauce and simmer together for around 20 – 40 minutes (as long or as little time as you have)

Serve with fresh coriander or Thai basil over rice.


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