Red Curry Tofu with Deep-Fried Rice Balls
We haven't made this in a while -- this time around we smoked the tofu with oolong tea (about 20 minutes) and then pan-fried it in the wok as usual. We had a some collard greens left over from RFW, so they were quickly wilted along with a little pepper and tamari and went between the tofu square and the rice ball as well as a bit on top as a garnish.
As we already had the oil going for the rice balls we decided to make a little tempura with purple asparagus and zuchini. We made our own ponzu again -- trying out a new tamari as the base.