Dinner 7/18Green Bean Curry with Jasmine Rice
(recipe below, adapted from F&W August 2006, p.120)
Edamame
Green Bean Curry with Jasmine Rice
1 block of tofu
1 tbs. lime juice
smoker box with alder wood (optional)
pepper
2 tbs. canola oil
2 tsp. tamari
1 lb. edamame beans, shelled
1 cup coconut milk
2 tsp. green curry paste
1 cup veg stock
2 tbs. tamari
1 tbs. agave (or sugar)
10 basil leaves
1/4 cup cilantro plus more for garnish
1 tbs. canola oil
1 small onion, thinly sliced
1 lb. green beans, trimmed
1 can of baby corn
Steamed jasmine rice for serving
Prepare the tofu by cutting it into 8 cutlets, season with the lime juice and black pepper and place inside the smoker box with the alder wood and smoke for 20 minutes. Remove from the smoker box and cut on the bias, giving you different length strips. In a wok, stir-fry the tofu and add a splash of tamari at the end of cooking to coat the tofu. Remove and set aside.
In a medium saucepan of boiling water, cook the edamame for about two minutes, drain and rinse under cold water. Set aside.
In the same saucepan whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of veg stock, the tamari, and agave (or sugar) and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the basil leaves and 1/4 cup of cilantro and puree.
In the wok, heat 1 tbs. of canola oil, add the sliced onion and over medium-high heat, cook until lightly browned. Add the green beans and the baby corn and stir-fry for 2 minutes on high heat. Add the remaining 1/2 cup of veg broth. Cover the wok and simmer until the beans are tender, about 3 minutes. Stir in the coconut curry sauce and edamame and simmer until just heated through. Taste for salt and pepper.
In a bowl, add the jasmine rice, the vegetables and sauce and top with the smoked tofu slices and cilantro.
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