Week of 11/23/15 {Shortened Thanksgiving Favorites Week}

Red Curry Tofu Stir-Fry
with rice

Name: Red Curry Tofu Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm (vacuum-packed preferable), cubed; 2 stalks Green onions, sliced; 1 Onions, small, sliced; 2 Bell peppers, any type, sliced; 1 Eggplant, Chinese, chopped; 1 1/2 Tbsp Red curry paste (sub green or yellow); 2 Tbsp Cilantro, fresh, chopped; 1 1/2 Tbsp Soy sauce, low-sodium; 2 tsp Brown sugar; 1/2 cup Vegetable broth; 2 tsp + 2 Tbsp Cornstarch; 1 1/2 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Coconut milk; 1/2 Limes , juice of; 2/3 cup Rice, long-grain, uncooked

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This Thai-flavored stir-fry first appeared the week of 1/26/15 and received rave reviews. Using store-bought curry paste as a base, this weeknight dish comes together fast and will fill your kitchen with delicous smells!
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).

Dependency

Miso-Lime Butter Saute

Ingredients

Metric

Servings:

Red Curry Tofu Stir-Fry {11/23/15 Version}:

Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
Green onions - 2 stalks , sliced
Onions, small - 1 , sliced
Bell peppers, any type - 2 , sliced
Eggplant, Chinese - 1 , chopped
Red curry paste (sub green or yellow) - 1 1/2 Tbsp
Cilantro, fresh - 2 Tbsp , chopped
Soy sauce, low-sodium - 1 1/2 Tbsp
Brown sugar - 2 tsp
Vegetable broth - 1/2 cup
Cornstarch - 2 tsp + 2 Tbsp
Oil, cooking - 1 1/2 Tbsp + 1 Tbsp
Coconut milk - 1/2 cup
Limes - 1/2 , juice of

Rice:

Rice, long-grain, uncooked - 2/3 cup

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into cubes. (Can be done up 1 day ahead)
Green onions / Onions / Bell peppers / Eggplant / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Rice - Double if making tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make stir-fry sauce - Mix together red curry paste, soy sauce, brown sugar, vegetable broth, and first part of cornstarch.

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Make

Toss tofu with second part of cornstarch.
Heat wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until golden and crispy on the outside, 4 to 6 minutes. Remove from wok and set aside.
Return wok to heat and add second part of cooking oil. Add both types of onions to heated oil with a sprinkle of salt. Saute until softened, 2 to 3 minutes.
Add in eggplant and saute for another 3 to 4 minutes.
Next, add peppers and saute for another 2 minutes.
Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble and then toss to mix.
Fold in tofu and coconut milk and cook for another minute.
Remove from heat and fold in cilantro and finish with a squeeze of lime juice. Season to taste with salt and pepper. Enjoy with rice (if you doubled, remember to save half for tomorrow night)!

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Red Curry Tofu Stir-Fry with rice