Your Life A to Z Recipe: Monday,December 9th, 2013: Tofu with Coconut Red Curry, Green Beans & Brown Rice

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by By: Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho

azfamily.com

Posted on December 9, 2013 at 7:00 AM

Updated Tuesday, Dec 10 at 10:17 AM


Tofu with Coconut Red Curry, Green Beans & Brown Rice

 
Yield:  4 servings                     

1 cup                     Brown rice
2-1/2 cups               Water
1 Tbsp                    Vegetable oil
1 tsp                      Garlic, chopped
1 Tbsp                    Ginger, chopped
½ each                   Onion, sliced
¼ lb                       Shiitake mushrooms
1 Tbsp                    Red curry paste (try “Mae Ploy” from Thailand)
11 oz                      Unsweetened coconut milk
To taste                  Kosher salt
1 each                    Red bell pepper, sliced
1 cup                      Green beans, blanched, cut in 1” pieces
1 block                   Firm tofu, cut into ¾” pieces (cut block horizontally, then in twelfths for 24 pieces)
1 Tbsp                    Honey
1Tbsp                     Lime juice
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, followed by the     garlic, ginger and onion; cook until onion is translucent. Add mushrooms and sauté a few minutes. Add the curry paste and mix in well. Pour in the coconut milk and bring to a boil, lower heat to a simmer. Season to taste with salt.


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

 

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