With this recipe I was trying to re-create a dish that I had at my favorite Thai restaurant. It didn't turn out exactly the same, but the flavors are pretty close.
2 packages of firm tofu, very well drained, cut into 1 inch pieces
1 head of cauliflower, broken into pieces, and steamed until just tender
1 package of carrots, peeled and sliced, and steamed until just tender
1 can coconut milk
2-3 cups veggie broth
salt and pepper
roasted, salted cashews
vegetable oil for feying tofu
To make this I cooked each component separately, and then mixed everything together at the end, and served it over hot rice.
To cook the tofu: Heat the vegetable oil in a large, deep skillet to 375F. Fry a few pieces of tofu at a time until they are golden brown, being very careful of the hot oil. Drain the tofu on paper towels and season with salt and pepper.
In a saucepan, heat the coconut milk and broth until simmering. Season with salt, pepper, and hot sauce, to taste. Take out about 1/2 cup of the hot broth mixture and put it into a small bowl. Add a couple tablespoons of flour to the bowl and whisk well. Add this mixture back to the saucepan to thicken the broth and coconut milk.
Add the steamed veggies and the tofu to the sauce, and simmer until heated through. Serve over rice and top with roasted, salted cashews.
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