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A simple rice-tofu dish.
My verdict on this recipe is a thumbs up for ease of preparation and Naturalness, and a thumbs down for taste. Of course, i really shouldn’t have swapped out the green curry paste for yellow curry; that definitely didn’t work.
I don’t quite like the coconut milk, and I don’t think the yellow curry was an amazing choice. Still, it was fun and easy to cook and it was a good meal.
Thanks to https://web.archive.org/web/20060704213733/http://vegetarian.allrecipes.com/az/GrnCrryTf.asp
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Some basmati rice.
Use a rice cooker.. it’ll save you a lot of trouble.
- 3 tbsp seseme oil in a large pot at medium heat.
- Add 1 package (250g) of firm, water-packed, tofu .. cubed.
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Seseme seeds, if you’d like.
The 3 tablespoons is a suggestion. The idea is to coat the tofu. Don’t make the cubing too big or too small. Too big won’t fit on your fork, and too small might crumble as you stir.
Use a big pot or pan, so you have room to stir/fold the tofu around.
Stir the tofu every so often so it evenly crisps and lightly browns. Try to fold more than stir. This should take 20 minutes. The tofu is a bit wet anyways, so you don’t have to be paranoid about minding it.. just stir it every so often and enjoy the aroma.
When the water in the rice cooker comes to a boil:
- 1 can of coconut milk to a gentle boil on medium heat – in a small saucepan.
- Add 1/4 tsp salt (or not, your choice)
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Add some Curry powder and stir it well.
Make sure you really shake the coconut milk can before opening it and pouring it, because it can sediment and such, and you want it to be all nice and smooth so you don’t have to fiddle with the can after opening/pouring it.
The original recipe called for 30g green curry paste, but I had none so I added some yellow curry. I added a fair amount.. almost two tablespoons.
Everything will probably be done at about the same time.. the rice should be done cooking when the coconut milk begins to boil and the tofu is done whenever you want it to be, really.
Add it all together, and eat.
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