Jamaican Tofu & Plum Curry

This dish is an old standby of mine. And, in my new apartment with its very own Deconstructionalist Kitchen, it was the first dish I made.

The tofu can easily be substituted for by chicken or seafood.

I switch between red plums and red pears, depending on the season.

Jamaican Tofu and Plum Curry

Rice-
1 cup of rice
2 cups of water
1 tbsp of turmeric
1 tbsp margarine

Curry
12 oz pkg of tofu, cubed (I always buy the pre-cubed kind, its so much less of a hassle).
1 lb broccoli, chopped
8 oz mushrooms, sliced
2 red plums, chopped
2 tbsp of flour
4 tbsp of Jamaican yellow curry (I use Reggae Country Style or Goya)
1 can of coconut milk
2 tbsp margarine

1. Make rice
2. Stirfry tofu and broccoli
3. Add mushrooms
4. Add plums - briefly stirfry (just enough to get hot and see a little juice)
5. Add flour and curry, stir
6. Add Coconut milk, stir and cover.
7. Put rice in with curry or serve curry over the rice. (I prefer the former just because I can get a good mix in without later having rice and no curry or vice-versa).