26th January 2012

Source: etsy.com

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Green Curry with Tofu and Quinoa found at etsy Yield: 4-6 servings 14 ounce package extra firm tofu 1 cup quinoa 2 teaspoons neutral oil 6 ounces cremini mushrooms, sliced 6 green onions 4 tablespoons green curry paste 14 ounce can coconut milk 1 tablespoon sugar 1 tablespoon fish sauce (or soy sauce) 1  jalapeño chile, seeded and minced (use a hotter chile or 2 jalapeños for a spicier curry) 1 tablespoon minced, fresh ginger 2 carrots, julienned 1 large bunch mature spinach, thoroughly rinsed and drained 2 tablespoons minced, fresh cilantro, plus garnish 2 tablespoons minced, fresh basil, plus garnish 1 lime, sliced Sea salt to taste About an hour ahead of cooking, drain the tofu. This is an important first step; draining the tofu of its excess water allows it to absorb the delicious flavors of the food it’s cooking in. I like to drain tofu by placing it on a large plate, covering it with another plate, then weighting it with few bowls. Rinse the quinoa under cool running water to remove its outer film, which can leave a bitter taste in the cooked grains. Combine the rinsed quinoa in a small pot with two cups water. Cover and bring to a boil. Once boiling, turn off heat and let sit, covered, for about fifteen minutes, until the water has absorbed. Set aside. Separate the pale green and white parts of the green onions from the darker stalks, and dice both ends. The pale green and white parts will be sauteed; the dark green is reserved for garnish. In a medium-sized pot, warm the two teaspoons of neutral oil over medium heat. When warm, add the sliced mushrooms, along with the white and pale green parts of the green onions, and stir. Saute until soft, about five minutes. Add the curry paste and stir. Next, add the coconut milk along with one cup of water. Add the fish sauce, sugar, jalapeño and minced ginger, and let it simmer over a low flame. Dice the tofu into bite-size squares. Add to the coconut milk broth. Let the tofu simmer in the broth for 10-15 minutes to absorb some of the flavors. Next, add the julienned carrots and the spinach and stir to combine. Turn off heat and add the minced cilantro and basil. Adjust seasoning with sea salt if desired. Spoon quinoa into a bowl and top with the curry. Finish with a garnish of cilantro and basil. Serve with the minced dark parts of the green onions and lime wedges.

Green Curry with Tofu and Quinoa

found at etsy

Yield: 4-6 servings

14 ounce package extra firm tofu
1 cup quinoa
2 teaspoons neutral oil
6 ounces cremini mushrooms, sliced
6 green onions
4 tablespoons green curry paste
14 ounce can coconut milk
1 tablespoon sugar
1 tablespoon fish sauce (or soy sauce)
1  jalapeño chile, seeded and minced (use a hotter chile or 2 jalapeños for a spicier curry)
1 tablespoon minced, fresh ginger
2 carrots, julienned
1 large bunch mature spinach, thoroughly rinsed and drained
2 tablespoons minced, fresh cilantro, plus garnish
2 tablespoons minced, fresh basil, plus garnish
1 lime, sliced
Sea salt to taste

About an hour ahead of cooking, drain the tofu. This is an important first step; draining the tofu of its excess water allows it to absorb the delicious flavors of the food it’s cooking in. I like to drain tofu by placing it on a large plate, covering it with another plate, then weighting it with few bowls.

Rinse the quinoa under cool running water to remove its outer film, which can leave a bitter taste in the cooked grains. Combine the rinsed quinoa in a small pot with two cups water. Cover and bring to a boil. Once boiling, turn off heat and let sit, covered, for about fifteen minutes, until the water has absorbed. Set aside.

Separate the pale green and white parts of the green onions from the darker stalks, and dice both ends. The pale green and white parts will be sauteed; the dark green is reserved for garnish.

In a medium-sized pot, warm the two teaspoons of neutral oil over medium heat. When warm, add the sliced mushrooms, along with the white and pale green parts of the green onions, and stir. Saute until soft, about five minutes. Add the curry paste and stir.

Next, add the coconut milk along with one cup of water. Add the fish sauce, sugar, jalapeño and minced ginger, and let it simmer over a low flame.

Dice the tofu into bite-size squares. Add to the coconut milk broth. Let the tofu simmer in the broth for 10-15 minutes to absorb some of the flavors.

Next, add the julienned carrots and the spinach and stir to combine.

Turn off heat and add the minced cilantro and basil. Adjust seasoning with sea salt if desired.

Spoon quinoa into a bowl and top with the curry. Finish with a garnish of cilantro and basil. Serve with the minced dark parts of the green onions and lime wedges.

  1. webcooks posted this