Recipes

Ingredients

700g Tofu – Medium Texture

1/4 cup peanut oil

400ml coconut milk

2 tbsp green thai curry paste

1 tbsp fish sauce

1/4 cup thai basil leaves

2 tbsp grated ginger

2 tbsp grated garlic

1 small red chili (optional)

3 cups Vegetables chopped into bitesize pieces (bokchoy, snap peas, mushrooms, red pepper, broccoli, green onions – anything you have)

Directions:

1. Prepare the tofu
   • cut the tofu into squares – usually I cut through the middle and then in four to make eight pieces per block
   • steam the tofu for 10 min
   • take the tofu out of the steamer and put on paper towels; separating the tofu pieces to let out as much steam as possible.
2. Fry the tofu
   • Heat peanut oil in a wok until hot – a piece of tofu dropped in is exciting.
   • Put in 1/2 the tofu ensuring each piece touches the wok and let it be for about 4-5 min until that side is brown. Flip over and repeat – getting the tofu brown on each side.
   • Take the tofu out when brown on the top and bottom and put on a paper towel
   • Repeat with the remaining tofu and set aside
3. Fry the Vegetables
   • Drain the oil from the wok until about 2 tbsps remain
   • Fry the garlic, ginger and chili for about 30 seconds
   • Add in the vegetables
   • Toss, toss, toss, toss around until they are the texture of good
   • Remove the vegetables to a plate
4. Sauce it up
   • Heat 1 tbsp oil in the wok
   • Add green curry paste and stir vigorously until the smell is starting to penetrate your nasal cavity in an slightly uncomfortable way. About 2 min
   • Add the coconut milk
   • Stir, stir, stir until the curry paste and coconut milk is nicely mixed
   • Add the fish sauce & thai basil leaves
   • Let it boil about 5 min
5. Mix it all together
   • Add the tofu and vegetables to the coconut mixture and bring back to a boil
6. Serve
   • Rice is really nice with this.
7. Enjoy 🙂

This is my favourite tofu…made here in Canada