Friday, March 28, 2008

Red Curry Tofu with Deep-Fried Rice Balls, Tempura

Dinner 3/28

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.

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