Sunday, June 16, 2013

Yellow Curry & Lemongrass Tofu

This is pretty spicy, but adding some lemon juice and honey while cooking really rounded out the flavor.

  • 1 package extra firm tofu, drained, pressed, and cubed
  • 1 small jicama, diced
  • 2 carrots, chopped
  • 1 small red pepper, diced
  • 1 pound bok choy - firm ends diced and leaves chopped
  • 1 bunch cilantro, washed and minced
  • 1 -2 teaspoons yellow curry paste
  • 11 oz coconut water (one can)
  • 1/2 teaspoon dried lemongrass
  • 1/4 teaspoon garlic powder
  • 1 - 2 teaspoons soy sauce
  • 1 - 2 tablespoons lemon juice
  • 1 teaspoon honey
  • sea salt
  • First, make a marinade for the tofu cubes. In a bowl, combine yellow curry paste, coconut water, dried lemongrass, garlic powder, soy sauce and sea salt to taste. The marinade will be very spicy... so add the yellow curry in small amounts and adjust to taste. Mix well. 
  • Add tofu cubes to the bowl, covering completely with the marinade. 
  • Set aside.
  • In a large saute pan, add olive oil and diced red pepper. Saute over high heat. 
  • As red pepper begins to cook, add carrots, jicama and the firm ends of the bok choy.
  • Saute the firm vegetables until all begin to cook.
  • Reduce to medium heat and add some of the marinade liquid to the pan.
  • Using a slotted spoon, remove the tofu from the marinade, and add to the vegetable mixture.
  • Gradually add more and more of the marinade to the saute pan, gently folding in the tofu and vegetables.
  • As the liquid heats up, add the chopped leaves of the bok choy and the cilantro.
  • Add lemon juice and honey
  • Fold all ingredients together
  • Reduce heat, cover, and simmer until the greens are cooked.
  • Serve with your choice of rice

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