Tuesday, January 3, 2012

Veggie Cooking: Red Curry with Tofu and Vegetables

Well, my wonderful husband is off to visit his family in Florida and I am alone here in the chilliness.  It is bleak and windy outside, but not enough snow to make it a lovely winter view.  So we have cold weather and free reign of the food being served for the week....hmm sounds like some cooking fun!  I am really in need for some fresh bright flavors and for me that almost always leads to Thai. 
I have never actually cooked Tofu, though I really enjoy eating it.  So I am going to give it a go, while there are no man taste buds to worry about, and try to cook up some curried Tofu yumminess.  Serving this dish over a dollop of sticky rice sounds like such a warming gift for the New Year.  Soy allergen alert.

Red Curry with Tofu and Vegetables:


4 tsp canola oil, divided
14 oz extra firm tofu, rinsed, patted dry, and cut into 1 inch cubes
1 lb sweet potato cut into 1 inch cubes
1 14 oz can light coconut milk
1/2 cup vegetable broth
1 to 2 tsp red Thai curry paste
1/2 lb green beans trimmed and cut into 1 inch pieces
1 tbsp brown sugar
2 tsp lime juice
1/2 tsp salt
1/3 cup chopped cilantro

Heat 2 tsp canola oil in large non-stick skillet over medium-high heat.  Add Tofu and cook, stirring every 2 or 3 minutes, until browned, 6-8 minutes total, transfer to a plate.  Heat the remaining canola oil over medium-high heat.  Add sweet potato and cook, stirring occasionally until browned, 4 to 5 minutes.  Add the light coconut milk, vegetable broth, and red curry paste and bring to a boil.  Reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender about 4 minutes.  Add the Tofu, green beans, and brown sugar, return to a simmer and cook, covered until the green beans are tender crisp, 2 to 4 minutes, stirring occasionally.  Stir in lime juice and salt, sprinkle with cilantro and serve with lime wedges.  Serve over cooked rice if desired.

Turned out very tasty but it did need a bit more salt.  So hit the spot on this chilly day.
I hope you are staying warm and full this season.

Keeping it curry,
Kelly, the origami ninja



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