Red Curry Rice with Golden Star Tofu

This recipe is derived from the Vegetarian Planet’s “Thai Tofu Red Curry Sauce over Coconut Scallion Rice” (pgs 213-214).  I altered it just a bit.  Here’s my version:

1 – 15 oz can light coconut milk
1/2 cup water (the coconut milk and water should equal 2 1/2 cups together – this is for cooking the rice)
1 T red curry paste (I buy little 4 oz cans of Maesri curry paste at my Asian market)
1 t salt
2 cups basmati rice
1 t lime juice
1 bunch cilantro, coarsely chopped (2/3 cup for the sauce and 1/4 cup for garnish)
2 T crushed garlic
1/4 cup dry roasted peanuts (unsalted is best, but if you only have salted just use 1/2 T tamari or a scant dash of salt)
1 T tamari or soy sauce (or 1/2 t salt)
1/4 cup canola oil
1 T Sriracha (or other good hot sauce)
2 T sweet chili sauce
1 – 16 oz package of TJs extra firm tofu, cut into 1/2 inch cubes
1 cup mayonaise (I love Original Veganaise)
1/2 cup sweet chili sauce
1 bunch broccoli
2 red peppers, sliced thin
1 cup scallions (about 7 scallions), minced – use the green and white parts

To make the rice see my post about “Cooking the perfect grain” on 9/13/13.  Cook the basmati rice dry accordingly before adding the liquid.
Once you’ve browned the rice, add 2 1/2 cups liquid (a full can coconut milk and then make up the difference – about 1/2 cup – with water) along with the red curry paste and 1 t salt.  Bring to a boil, stir, then simmer for 15 minutes.  Never peek at the rice during cooking!
While the rice cooks, make the sauce:
In a food processor (I love the Ninja) combine the lime juice, 2/3 cup cilantro, garlic, peanuts, tamari/salt, canola oil, hot sauce, and sweet chili sauce.  Grind all until it’s well mixed and smooth.

To prepare the tofu, follow my recipe for Golden Star Tofu (post date: 8/29/13).  While you’re frying the tofu, you can prepare the veggies.

In s shallow skillet steam the broccoli florets for 2 minutes, then drain the water.  Heat some oil (about 2 T) in the pan and saute the broccoli and red pepper for about 2 minutes more, then add the cilantro-lime sauce and saute a few minutes more.
Stir the scallions into the rice.
Put the rice on a plate, top with veggie-sauce mixture, then Golden Star Tofu, then some fresh cilantro and chopped peanuts (if desired).


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