What I love about this dish is that it comes together so effortlessly, and you can add or subtract ingredients depending on what your tummy desires (or what you happen to have on hand). I wouldn't skimp on the peanuts, however, although you can certainly try something else, like slivered almonds. They add a fabulous contrasting texture that compliments the tofu nicely. Of course, throw in some other vegetables from the fridge that may need to be used or a little yard bird if you're not into tofu to mix things up a bit.
2 tablespoons safflower (or peanut) oil
1 small onion, thinly sliced
1 clove garlic, minced
2-3 serrano chiles, minced (depending on your courage)
2 1/2 teaspoons green curry paste (someday I'll make my own...)
3/4 cup unsweetened coconut milk
1/2 cup vegetable broth (I like low-sodium, but it's your choice)
1 tablespoon tamari (soy)
1/2 tablespoon mirin (rice wine)
1/2 teaspoon toasted sesame oil
1/4 cup cilantro leaves and stems, chopped
1 package extra-firm tofu
1/4 cup cilantro leaves, coarsely chopped
2 tablespoons roasted peanuts, chopped
Drain the tofu and cut it lengthwise through the middle to make two 1/2-inch thick sheets. Cook over medium-high for a few minutes with 1 tablespoon of the oil in a heavy skillet (we like our ridged grill pan for better browning). Then flip and cook for another couple of minutes until golden. Let cool, cut into smaller squares and set aside.
Heat the other tablespoon of oil in a wok or large, heavy saucepan. Add the onion, garlic, and chiles and stir fry for a minute or two. Stir in the curry paste, coconut milk, broth, tamari, mirin, sesame oil and cilantro, and simmer for five minutes. Add the tofu and simmer a little longer, until heated through.
Serve over rice. Garnish with cilantro leaves and peanuts.
Makes 2-3 servings.
Inspired by Vegetarian Cooking For Everyone, Deborah Madison
Good, spicy, comfort food. Lean toward 3 serranos if you're a 7-10 range on the spicy scale at Siamese Basil.
ReplyDeleteAlso, you can never have too much of the sauce, don't be afraid to douse the rice when serving.