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