Thai Tofu Curry

Even though the weather is indicating Spring is here and Summer is on its way, my food cravings are still that of Winter.  This warm bowl of curry was on my brain all day.   I put the recipe together last week while there was still a chill in the air, but it needed some tweeking, which I did tonight.

I love Thai food, but hesitate preparing it myself because I feel it is a daunting task.  I was pleasantly surprised at how flavorful the curry turned out, given it did not have a list of 30 ingredients.  The bonus: it was super easy to prepare.  After last nights kitchen disaster (they cannot all be winners) I was so happy to have a yum dinner.  I made enough for lunch as well because today I, once again, was reminded that yogurt with kashi nuggets is a snack, not a meal.

Thai Tofu Curry

(2 hearty servings)

1/2 cup brown rice

1 med sweet potato (Enterprise Farm)

2 oz (20) string beans (Enterprise Farm)

1/2 package firm tofu (21st Century Foods, Jamaica Plain MA)

1 tsp sesame oil

3 oz Spinach (North Star Farm, MA)

Curry Sauce:

1 can lite coconut milk

1 sm. shallot

1 inch piece of ginger (fresh)

1 tbsp low sodium soy sauce

1 tbsp mirin

1 1/2 tbsp red curry paste

1/4 cayenne pepper (more or less depending on your heat preference)

2 tsp coriander

2 tsp cumin

1/2 tsp cinnamon  

few springs of fresh cilantro (North Star Farm, MA)

Cook rice as you normally would.

Steam the potatoes and string beans just until they were tender.

For the tofu, best to wrap in paper towels and place it under something heavy dry it out for at least 15 minutes.  I often do not do this and it is fine..but it is better if you do.  

The curry sauce is the easiest part.  Place all ingredients into food processor and mix.  Done.  Set aside.

Add sesame oil to a non-stick pan.  When hot, add in tofu and cook (med heat) until lightly browned.  Add in cooked potatoes and string beans.  Toss together.  Add spinach and cook until just about wilted.  Pour in curry sauce and stir.  Once sauce begins to boil, remove from heat and serve over rice. Top with cilantro.

Warm, spicy and delicious...as well as nutritious! 

~L