Tofu Curry

 From March 1, 2009...  This is another one I really need to revisit.  It's sort of in the spirit of a thai curry, but uses almonds, rather than peanuts.   The sweet and spicy combination with the almonds and coconut milk really made this dish.
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1T butter
2t olive oil
2t walnut oil
1t sesame oil

1.8oz ginger, peeled & minced

1/2t black mustard seeds

whole spices:
1/8t anise seed
1t coriander
1t fenugreek
1t cumin
1t black pepper
3 cardamom pods
2 dried thai chilis

other spices:
1/4t cinnamon
1/4t allspice
1t turmeric
10 grinds nutmeg

1/3 cup ground almonds
1 can coconut milk
1 can water
1/4 cup dark brown sugar
1.5T soy sauce

1/2t salt (to taste)

1 package nasoya fresh (not silken) tofu, cut into little cubish bits (1/2" x 1/2" x 1-1/2" bits or so)

Heat a pan on medium heat until it's hot. Add oil and butter. When butter has melted, and oils have mostly mixed, add onion, garlic, mustard seeds, and mushrooms. Stir occasionally until the onions are starting to carmelize (10 or 15 minutes). Add ginger and mix in and cook for about 1 minute. Meanwhile gather up the whole spices and grind them up. Mix in with the ground spices, and add the spice mixture to the hot stuff, and mix that in and cook for about 30 seconds. Add tho coconut milk, water, soy sauce, brown sugar, and ground almonds. Stir to mix up and bring to a simmer. Add tofu. Make sure tofu is covered with sauce, and return to simmer. Cover and cook for 20 minutes, then uncover and cook for 30 minutes, stirring occasionally.

Serve over rice.