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Archive for April 28th, 2010

Lovely to look at, light and delicious. Great recipe! This one’s a keeper; I’d serve it to vegetarian company.

Coconut curry with tofu “scallops”

for the tofu scallops:

1 package extra firm tofu

1 tablespoon soy sauce or tamari

1 tablespoon vegetable broth

1 tablespoon sesame oil

Cut a block of tofu in half and slice each half into two pieces, so it’s half as thick as the original block. Using a small cookie cutter or coffee scoop (I used the lid from my non-stick cooking spray can), cut eight rounds. Cut a # pattern into the top and bottom of each round. Marinate the rounds for a half hour or more in the soy sauce and broth, turning once.

Fry the tofu in the sesame oil on medium-high heat until they are golden brown, about 3 minutes each side.

for the coconut curry:

1 clove garlic, minced

1 teaspoon minced ginger

3 green onions

1 tablespoon sesame oil

1/4 teaspoon red chili paste (or more if you like heat)

1 can coconut milk

2 tablespoons mild curry powder

1/2 teaspoon salt

1/2 cup vegetable broth

1 cup spinach, tightly packed

1 tomato, cut into quarters

Heat the oil in a pan over low heat. Chop up the white parts of the green onions and reserve the greens for garnish. Add the onion, garlic, and ginger to the pan and saute for 5 minutes.

Add the red chili paste to the vegetables, smashing it with a spoon to break it up. Add the coconut milk, salt, and curry powder, and stir.

In a food processor, puree the spinach and tomato in the broth. Add the pureed spinach mixture to the coconut milk mixture, and simmer until thickened.

To serve, divide the curry into four plates or wide bowls. Add the tofu scallops and a scoop of rice, then garnish with some green onions. Makes two servings.

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