Tuesday, August 04, 2009

Tea-Smoked Curry Tofu with Rice Balls, Ramen with Soba Noodles

Dinner 8/04

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.

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