Your Life A to Z Recipe: Tuesday,December 9th, 2014 Tofu with Coconut Red Curry, Green Beans & Brown Rice By Chef Chuck Wiley

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 Tofu with Coconut Red Curry, Green Beans & Brown Rice
Yield:    4 servings                            

1 cup            Brown rice
2 cups            Water
1 Tbsp            Vegetable oil
1 tsp            Garlic, chopped
1 Tbsp            Ginger, chopped
1 small        Onion, sliced
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
2 cups            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
1 Tbsp            Lime juice
2 Tbsp            Mint, sliced
1/4 cup        Cilantro leaves, torn
2 Tbsp            Sesame seeds, toasted
2 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 and onion; cook until onion is translucent. Follow with the garlic and ginger, sauté briefly. 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, lime and mint 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.