Green Curry Tofu with Fried Rice
Scape and Mushroom Tempura
After our trip down to Columbus, we had to make this again -- it's a slightly different plating, and we tried a green curry this time around, but it's still a great dish...
Surprisingly the rice balls work best with just cooked (warm) rice -- just mold it up, give it a squeeze and drop it in 375F oil for a few minutes. You can do it with cold rice, but then you need to add a binder, like rice flour and it gets messy quickly.
The sauce is 1/2 can coconut milk, 1 tsp. green curry paste, 1 tbs. lime juice, 1 tbs. tamari, 1 tsp palm sugar mixed together and cooked in a sauce pan until slightly thickened.
You can add more of the curry paste if you like it hotter than hell ;)
Then for plating it's the sauce as a base, the tofu squares (grilled or fried) topped with the rice balls.
We picked up another bag of scapes from our co-op, and used just the tips for the tempura, along with some baby portobello mushrooms.
Friday, June 15, 2007