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Tofu Carrot Curry
Strawberry Vanilla Jam
Main dishes
Makes 4 half pints
This is a smooth jam that is always a hit with kids. Using a vanilla bean instead of an extract will
give the jam better avor.
Yield: 4 servings
This light curry is packed with fresh carrot avor and a hint of tang and spice. Serve with tofu
or shredded chicken, rice, bean sprouts, and baby bok choy for a fullling meal.
3 pounds strawberries, washed and
hulled
2 cups granulated sugar
1 vanilla bean, split and scraped
2 tablespoons powdered pectin
1 teaspoon lemon juice
Total Time: 30 minutes
1 pound fresh carrots
2 medium sweet potatoes (about 3/4
pound), peeled
1 inch piece fresh ginger
1 garlic clove
1 apple, seeded
2 teaspoons olive oil
1 tablespoon Thai red curry paste
3 cups vegetable broth
1 cup light coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1 pound tofu, cut into cubes
Run the strawberries through the high pulp screen.
Measure out four cups of strawberry pulp and pour it
into low, wide pan that holds at least 5 quarts.
Whisk the sugar, vanilla bean seeds, and powdered
pectin together and add to the strawberry pulp. Place
the pan over high heat and bring to a rolling boil.
Cook the jam at a boil, stirring regularly, for 15 to
20 minutes, until it thickens. Add the lemon juice in
the last ve minutes of cooking. When the jam has
reached the set point, it will form a thick layer on the
sides of the pan.
Once the jam is nished, funnel it into clean, hot
mason jars. Wipe the jar rims and apply new lids and
rings. Lower the jars into a stockpot of hot water just
off the boil, making sure that the jars fully covered
with water. Once the water returns to a boil, set a
timer for 10 minutes.
When the time is up, remove the jars from the
stockpot and place on a folded kitchen towel to cool.
Sealed jars are shelf stable for up to a year.
Run carrots and sweet potatoes through the low
pulp screen, followed by ginger, garlic, and apple.
You should end up with about 1 cup of liquid.
In a saucepan, heat olive oil over medium heat.
Add curry paste and stir until fragrant, about
1 minute. Add carrot juice mixture and vegetable
broth and bring to a simmer. Stir in coconut milk,
lime juice, and soy sauce to taste. Add tofu cubes
and cook until heated through. Serve warm.