Red Curry-Braised Tofu with Snow Peas, Red Pepper, and Scallions from "A Year In a Vegetarian Kitchen" by Jack Bishop Serves 4 as a main course
1 teaspoon Thai red curry paste (Thai Kitchen brand recommended by author) 3/4 cup unsweetened coconut milk 1/4 cup water 2 Tablespoons soy sauce 1 Tablespoon roasted peanut oil 1 medium red bell pepper, stemmed, seeded, and cut into 1 1/2 by 1/4 inch strips 8 medium scallions, both white and green parts, cut into 2 inch lengths 3 medium garlic cloves, minced 1 Tablespoon minced gingerroot 12 ounces extra firm or firm SILKEN tofu, cut into 1 inch cubes 1/2 pound snow peas, strings removed 1/2 cup packed whole fresh cilantro leaves Salt
1. Whisk the curry paste, coconut milk, water, and soy sauce together in a small bowl and set aside.
2. Heat the oil in a large skillet over high heat until shimmering. Add the bell pepper and scallions and stir-fry until softened, 1 to 2 minutes. Add the garlic and ginger and cook until fragrant, about 15 seconds.
3. Add the tofu, snow peas, and curry paste mixture. Cover, reduce the heat to medium, and cook until the tofu is heated through and the snow peas are crisp-tender, about 3 minutes. Uncover and simmer until the sauce thickens slightly, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
I posted the recipe as the book says, but we've changed it a little over time. The tofu is practically "raw" this way so we actually set the tofu on paper towels in strips (like chicken strip size) to dry it out first. After it has dried out, we fry it in an inch of canola oil for just a couple of minutes. You want the outside to be browned but still very soft to cut into. Also, we don't even use 1 teaspoon of the Thai red curry paste because it is SOOOO hot. We use about half that. Lastly, we always use frozen red bell peppers and snow peas because they're fresher that way. Enjoy!
3 comments:
Red Curry-Braised Tofu with Snow Peas, Red Pepper, and Scallions
from "A Year In a Vegetarian Kitchen"
by Jack Bishop
Serves 4 as a main course
1 teaspoon Thai red curry paste (Thai Kitchen brand recommended by author)
3/4 cup unsweetened coconut milk
1/4 cup water
2 Tablespoons soy sauce
1 Tablespoon roasted peanut oil
1 medium red bell pepper, stemmed, seeded, and cut into 1 1/2 by 1/4 inch strips
8 medium scallions, both white and green parts, cut into 2 inch lengths
3 medium garlic cloves, minced
1 Tablespoon minced gingerroot
12 ounces extra firm or firm SILKEN tofu, cut into 1 inch cubes
1/2 pound snow peas, strings removed
1/2 cup packed whole fresh cilantro leaves
Salt
1. Whisk the curry paste, coconut milk, water, and soy sauce together in a small bowl and set aside.
2. Heat the oil in a large skillet over high heat until shimmering. Add the bell pepper and scallions and stir-fry until softened, 1 to 2 minutes. Add the garlic and ginger and cook until fragrant, about 15 seconds.
3. Add the tofu, snow peas, and curry paste mixture. Cover, reduce the heat to medium, and cook until the tofu is heated through and the snow peas are crisp-tender, about 3 minutes. Uncover and simmer until the sauce thickens slightly, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
I posted the recipe as the book says, but we've changed it a little over time. The tofu is practically "raw" this way so we actually set the tofu on paper towels in strips (like chicken strip size) to dry it out first. After it has dried out, we fry it in an inch of canola oil for just a couple of minutes. You want the outside to be browned but still very soft to cut into. Also, we don't even use 1 teaspoon of the Thai red curry paste because it is SOOOO hot. We use about half that. Lastly, we always use frozen red bell peppers and snow peas because they're fresher that way. Enjoy!
thanks!! i am having a dinner for lynne's birthday tomorrow night and since all of us go to thai restaurants a lot, i thought this would be perfect!
Post a Comment