• NYT E-Z Dinner - 89

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:21:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Green Curry Glazed Tofu
    Categories: Vegetables, Chilies, Curry, Citrus, Grain
    Yield: 4 servings

    16 oz Block extra-firm tofu
    14 oz Can full-fat, unsweetened
    - coconut milk
    3 tb (to 4 tb) Thai green curry
    - paste
    1 tb Coconut oil; more as needed
    2 c Chopped vegetables
    2 tb Lime juice
    Cooked rice or another grain
    - to serve

    Cut the tofu in half lengthwise, then slice crosswise
    into 6 sections. (YourCOll have 12 squares total.)
    Transfer to a towel-lined plate and pat dry, then
    sprinkle with salt.

    Transfer the coconut milk to a liquid measuring cup or
    medium bowl, add the green curry paste, stir with a fork
    until smooth, then season to taste with salt. (Be aware
    that some curry pastes are quite salty.)

    Arrange the tofu in an even layer in a large (12-inch)
    nonstick or well-seasoned cast-iron skillet. Pour 2
    tablespoons coconut-curry mixture over the tofu and flip
    the tofu to coat. Set the skillet over medium-high and
    cook tofu without flipping until the skillet is dry and
    the undersides of the tofu are speckled golden, 3 to 5

    Add the oil, swirl to coat, then flip the tofu. Cook
    until browned and crisp, 3 to 5 minutes, then flip once
    more until the remaining side is browned and crisp, 1 to
    2 minutes, adding more oil as needed. Transfer to a

    If the skillet is dry, add more oil, over medium-high,
    then add the vegetables, season with salt and cook,
    without stirring, until charred underneath, 2 to 3
    minutes. Pour in the remaining coconut-curry mixture and
    boil, stirring occasionally, until the vegetables are
    crisp-tender and the liquid has thickened to a glaze, 4
    to 5 minutes. (The sauce is ready when a spoon dragged
    across the bottom of the skillet leaves a trail.) Turn
    off the heat, stir in the lime juice, then add the tofu
    and gently stir to coat. Season to taste with salt. Eat
    on top of rice.

    TIP: This recipe accommodates any vegetable that will
    cook in 6 to 8 minutes. If yourCOd like to use a vegetable
    that takes longer, like sliced carrots or winter squash,
    sear them for a few additional minutes, tossing
    occasionally, before pouring in the coconut-curry

    By: Ali Slagle

    Yield: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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