Thai Tofu And Green Bean Red Curry Recipes

RED CURRY WITH TOFU

Steps:

• Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
• While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
• Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
• Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
• Serve over warm rice. Squeeze lime juice over top and garnish with basil.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

CURRIED TOFU AND GREEN BEANS

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles.
• Cut each rectangle into 2 triangles.
• Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
• Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
• Cook tofu, turning once, until golden brown, about 10 minutes.
• Transfer to a plate.
• Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
• Season generously with salt and pepper.
• Cook, stirring often until onion is soft, about 5 minutes.
• Add garlic, cook 1 minute.
• Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
• Add tofu and green beans.
• Cover.
• Cook until beans are bright green, about 2 minutes.
• Uncover; add tomatoes.
• Cook until soft, 3-4 minutes.
• Serve over rice.

THAI TOFU AND GREEN BEAN RED CURRY

Steps:

• Heat approximately 1/3 of the coconut milk in a large pan.
• When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
• Add the cleaned mushrooms and cook 1 minute.
• Pour in the rest of the coconut milk and bring to a boil.
• Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
• Add the kaffir lime leaves and hot chillies.
• Garnish with cilantro before serving.
• Serve with hot cooked rice, if desired.