Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day. Ingredients:
1 1/2 teaspoons lime zest, grated or 10 dried kaffir lime leaves |
1 1/4 cups coconut milk |
2 3/4 cups water |
1 teaspoon salt |
1 1/2 cups jasmine rice (or basmati or other long grain) |
2/3 cup cilantro, chopped |
2 tablespoons cilantro, chopped for garnish |
2 large garlic cloves |
1/4 cup unsalted dry roasted peanuts |
1 tablespoon fish sauce or 1/2 teaspoon salt |
1/2 cup canola oil (3 tbsp in sauce, remainder to fry tofu) |
1 tablespoon chili sauce (such as sriracha, to taste) |
1 (16 ounce) package firm tofu, cut in 1/2-inch cubes |
2 cups broccoli, cut in small pieces |
1 cup scallion, chopped (white & green parts) |
Directions:
1. If using lime leaves (dried), soak in hot water for 30 minutes.
2. Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
3. Cover the pan and reduce heat to lowest setting.
4. Cook for 25 minutes.
5. Pan fry tofu until golden brown.
6. Drain on papertowel & set aside.
7. Chop lime leaves in small pieces.
8. In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
9. Run the machine in spurts.
10. With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
11. Transfer mixture to bowl.
12. Put broccoli and 1/2 cup water in pan.
13. Cover and steam for 2 minutes.
14. Add sauce, stir for 1 minute, then add tofu.
15. Stir scallions into rice.
16. Serve tofu curry over rice.
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