So, last recipe was Blue Ribbon Meatloaf, which was one hunkin' piece of meat. A bit of a switch from that is the next recipe - Tofu with Thai Curry Sauce, from Eating Well February/March 2005. I have worked with tofu before, and have even made another recipe from the same issue that uses it.
This issue of EW has specific instructions on how to make the tofu more palatable to those who would turn up their nose at it. Basically, they believe that part of the issue with not liking it is that the cubes are too regular, and really make it obvious that it is not a meat-like substance. I wouldn't turn my nose up at tofu, but I did like the look of the ragged shapes.
This recipe came together nicely and simply and had a nice spicy flavor that did not overwhelm with heat. What I loved best though is the crispness and light flavor of the tofu. It was cooked semi-quickly over high heat so that the outside became a beautiful golden brown.
I can see this as a repeat, more because I will have the ingredients on hand than because I totally fell in love with the recipe.
* Exported from MasterCook *
Tofu with Thai Curry Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 cup light coconut milk
2 tablespoons chopped cilantro
1 teaspoon curry paste -- red
1/2 teaspoon brown sugar
1/2 teaspoon salt -- or to taste
Tofu & Vegetables
2 teaspoons extra-virgin olive oil
14 ounces extra-firm tofu
6 ounces spinach -- baby
1 medium red bell pepper -- sliced
3 cups cooked white rice
Whisk together sauce ingredients in a small bowl.
Drain rinse and pat dry tofu. Slice crosswise into 8 1/2-inch thick slices. Coarsely crumble each slice into smaller, uneven pieces.
Heat olive oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, bell pepper, and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
"EW February/March 2005"
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Per Serving (excluding unknown items): 355 Calories; 13g Fat (31.0% calories from fat); 16g Protein; 47g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0