What’s cooking in your kitchen, Kaua‘i?

This luscious and fragrant curry comes together in under 30 minutes  thanks to a few choice canned ingredients and a prepared red curry paste. Don’t believe it? Visit our Web site to learn first-hand how to make Tofu Potato Red Curry with myself and two kitchen guests, Lois Ann Ell of Kapa‘a and Fastie Murphree of Puhi.

This is what we hope will become a regular cooking show where we invite ourselves into your kitchen.

Log on to learn more by viewing the video at kauaiworld.com/lifestyles. Scroll down to this story for the link.

Tofu Potato Red Curry

Servings: 4

For the tofu:

1 pound firm tofu, or protein of choice

3 tablespoons olive oil

Bragg Liquid Aminos

Garlic salt

For the curry:

1 can coconut milk

2 tablespoons Mae Ploy red curry paste

2 tablespoons fish sauce

2 tablespoons brown sugar

8 kaffir lime leaves, whole

2 red peppers, cubed

1 can sliced water chestnuts

1 can whole white potatoes

1 cup fresh pineapple, cubed

1/4 cup basil leaves, chopped

1/4 cup cilantro, chopped

Cut tofu into bite-size cubes. Pan sear in olive oil in a non-stick skillet. Turn tofu after three minutes when one side is golden. Sear the other sides. This takes approximately six minutes. Just before removing from heat, spray with Bragg Liquid Aminos liberally and sprinkle with garlic salt. Set aside.

Heat wok on medium. Lift the first two inches of coconut cream from the top of the can. Plop the coconut cream into the hot wok. Allow to toast slightly for one to two minutes. Add curry paste. Mix into a uniform slurry and allow to toast for a minute. Add tofu and stir to coat. Add remaining coconut milk, kaffir lime leaves, fish sauce and brown sugar. Stir. Add peppers, potatoes and water chestnuts. Reduce heat to low. Allow to simmer for three to four minutes. Add pineapple, basil and cilantro. Remove from heat. Serve with rice.