Tea-Smoked Curry Tofu with Rice Balls
Ramen with Soba Noodles
A favorite dish, here's the recipe again...
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.
We continue to "really... explore the space" that is ramen with a nice bowl of soba noodles tonight -- mushroom, tofu, carrot, garlic, ginger, with a wild-card of fennel broth, leftover from the other night, which lightened the whole soup.