Made with organic soybeans, fresh and local Ingredients

Tuesday, January 4, 2011

Tofu Yellow and Green

photo of cashews from
Part of the pleasure of food is what it looks like. And this is one of the wonders of such things as salads and stir-fry. That infinite mix of ingredients and colors that look so beautiful on your plate. "Too pretty to eat." But of course that makes it taste all the better, and makes the experience all the more delightful--especially when the ambience is beautiful as well. Consider a table set with candles, flowers, beautiful serving ware. It doesn't have to be expensive to be inviting and beautiful. It's no wonder that cooking is considered an art. It's not just the mixture  of ingredients and resulting tastes and aromas, it's the feast for the eyes.

2 cups coconut cream (don't shake the can)
1 Tbs. yellow curry paste
1/2 cup vegetable stock
1 lb. 2 oz. Japanese squash, peeled and diced
2 cups green beans, trimmed and cut in half (you can julienne these, if you prefer)
12 oz. curry tofu, cubed
1-2 Tbs. soy sauce
2 Tbs. lime juice
1 Tbs. brown sugar (or honey or 2 tsp. agave)
1/4 cup cilantro leaves
1/4 cup cashews, toasted
Steamed jasmine rice, to serve

Spoon the thick coconut cream from the top of the can into the wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring for 5 minutes until the oil begins to separate.

Add the remaining coconut cream, stock and squash and simmer for 10 minutes. Add the green beans and cook for another 8 minutes or until the vegetables are tender.

Gently stir in the cubed curry tofu, soy sauce, lime juice, and brown sugar. Garnish with the cilantro leaves and cashews and serve with steamed jasmine rice.

Serves 4

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