Serves 4


4 tablespoons vegetable oil
1 onion, chopped
6 cloves garlic, coarsely chopped
1½ cups water

(1)14-ounce package firm tofu, drained and cut into ½” cubes
2 tablespoons curry powder
2 tablespoons black or golden sesame seeds
1 tablespoon ground ginger
1 tablespoon poppy seeds (optional – no worries if you don’t have it!)
1 tablespoon crushed red pepper flakes
2 ripe tomatoes, chopped
½ teaspoon garlic salt
½ teaspoon salt
½ teaspoon black pepper
(1)15-ounce can coconut milk
4 cups hot cooked rice


Peanuts, crushed
Cilantro leaves, chopped

In a medium heavy pot, heat 2 tablespoons oil over medium heat. Add onion and garlic, stirring occasionally until soft, about 8-10 minutes. Add water then transfer to a food processor or use an immersion blender and pulse until a smooth mixture forms – set aside. Heat the remaining 2 tablespoons vegetable oil over medium heat then stir in curry powder, sesame seeds, ginger, poppy seeds, and red pepper flakes, stirring constantly for 1 minute. Add tofu and coat with spice mixture for 30 seconds. Stir in onion/garlic mixture, tomatoes, garlic salt, salt and pepper. Bring to boil then reduce heat to a low simmer, covered, for 10-15 minutes or until the tomatoes are soft - adding ½ cup water or unsalted vegetable broth if needed. Stir in coconut milk then continue to simmer on low heat, uncovered for 2-3 minutes. Salt to taste if needed. Serve in shallow bowls over hot rice then top with garnish.


The College Woman's Cookbook: 100 easy recipes to prepare on a budget, in tiny kitchens, with dull knives, microwaves and distractions while earning a degree! Hilton Head Island resident George Hirsch Jr. launched The College Man's Cookbook in 2017 and he and his mother and co-author Carrie Hirsch know that College women need help in the kitchen once they're off the freshman meal plan. Available on