Tea-Smoked Tofu and Rice Balls with Red Curry Sauce
Papaya, Mango and Gardein Salad
There are few meals that we enjoy more than this one. The tofu is tea-smoked with oolong tea for 25 minutes, pan-fried in canola oil until golden brown on both sides and finished with a splash of tamari.
The rice is steamed for 15 minutes, molded into golf-ball sized pieces and deep-fried for 30-45 seconds at 375F.
The sauce is 4 oz. coconut milk, 1 tsp. tamari, as much red curry paste as you can handle, a tiny little bit of lime to balance the flavor. and pepper to taste. Bring to a simmer until slightly thickened.
Garnish with cilantro.
As mentioned previously, Chef Scot Jones from The Vegiterranean gave us a couple pieces of Gardein to work with before Vegan Iron Chef, so we could familiarize ourselves with the product before the competition. This was the "steak" version, which we sliced thinly and pan-fried in canola oil, and finished with a splash of tamari