Monday, January 07, 2008

Coconut Tofu with Curry Dipping Sauce, Stir-Fried Rice, Seared/Steamed Brussel Sprouts

Dinner 1/07

Coconut Tofu with Curry Dipping Sauce

Stir-Fried Rice

Seared/Steamed Brussel Sprouts

These would make an excellent appetizer at a party -- snack-sized and the dipping sauce is packing some heat.

Coconut Tofu with Curry Dipping Sauce

1 block of extra firm tofu cut into 32 pieces
1 tbs. tamari

Marinate the tofu strips in tamari for 15 minutes.

Then we used the three pan method.

Pan one:

3/4 cup of all-purpose flour
2 tsp. smoked paprika
2 tsp. black pepper

mix all the ingredients together

Pan two:

1 tbs cornstarch
2 tbs. water,
1/8 tsp. green curry paste

mix together until a slurry forms

Pan three:

1 cup of unsweetened coconut flakes

Roll the tofu in the seasoned flour, then the cornstarch slurry, finally in the coconut flakes. Be sure to press down a bit on the coconut to make sure it coats the tofu completely.

Deep-fry the tofu in peanut oil @ 385F for 4-5 minutes until golden brown.

Green Curry Dipping Sauce

1/2 cup of coconut milk
2 tsp. of curry paste (or to taste)
1/2 tsp palm sugar
1 tsp. tamari

Combine all the ingredients in a small sauce pan and heat.

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