Your Life A to Z Recipe: Monday, July 28th, 2014: Tofu with Coconut Red Curry, Peas & Brown Rice

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by Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho

azfamily.com

Posted on July 29, 2014 at 8:29 AM

Tofu with Coconut Red Curry, Peas & Brown Rice

Yield:    4 servings                  

1 cup            Brown rice
2 cups            Water
1 Tbsp            Vegetable oil
½ each        Onion, sliced
¼ lb            Shiitake mushrooms
1 tsp            Garlic, chopped
1 Tbsp            Ginger, chopped
1 Tbsp            Red curry paste (try “Mae Ploy” from Thailand)
11 oz            Unsweetened coconut milk
To taste        Kosher salt
2 tsp            Honey
1Tbsp            Lime juice
1 each            Red bell pepper, sliced
1-1/2 cup        Sugar snap peas, trimmed and sliced thin
1 block        Firm tofu, cut into ¾” pieces (cut block horizontally, then in twelfths for 24 pieces)
1 Tbsp            Mint, finely sliced
1/4 cup        Cilantro leaves, torn
2 Tbsp            Sesame seeds, toasted
1 each            Green onion, sliced

1.    Bring the rice and water to a boil, lower heat, cover and simmer approx 40 minutes until rice is tender and fluffy. Set aside.

2.    Heat a large skillet over medium high heat. Add the oil, onion and mushrooms; sauté until the onions caramelize and the mushrooms give up their liquid. Add the followed by the garlic and ginger; sauté briefly. Add the curry paste and mix in well. Pour in the coconut milk and bring to a boil and reduce slightly. Season to taste with salt and mix in the honey and lime; taste for balance.

3.    Add the red pepper, sugar snaps, tofu and mint to the pan and bring to a boil. Add a little water to thin if necessary. Serve over rice and sprinkle with the cilantro, sesame seeds and green onion.

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