Tag Archives: curry

Coconut Tofu and Veggies

I love, love, love peanut sauces. On veggies, on pasta, on anything! This time I decided to expand my go-to peanut sauce recipe and try it with marinated, baked tofu. The result was a delicious, peanuty success!

Coconut Tofu and Veggies

  • 1 lb. extra firm tofu, drained and pressed
  • 1 zucchini, sliced into half moons
  • 1 handful green beans, cut into pieces
  • 2 cloves garlic, minced
  • 1/4 c. coconut flakes
  • 1/4 c. cashews
  • Cilantro, for garnish
  • 3 cups cooked brown rice

Peanut Marinade

  • 1/4 c. peanut butter
  • 1/4 c. coconut milk
  • 1 Tbsp. soy sauce
  • 2 Tbsp. Sriracha
  • 2 tsp. lime juice
  • 4 Tbsp. water
  • 2 Tbsp. sesame oil
  • 4 Tbsp. rice vinegar
  • dash of cayenne pepper
  • 1 Tbsp. agave nectar

While tofu is pressing, whisk together all ingredients for the marinade. Cut tofu into triangles or cubes and drop into the bowl with the marinade. Toss gently and leave marinating in the fridge for about 30 minutes, tossing once or twice.. You can use this time to prep your veggies and rice. After about 30 minutes, place tofu pieces on a lightly oiled cooking sheet and bake for 20 minutes at 350°F. Set aside the remaining marinade. Turn tofu once during cooking. Meanwhile, toast the coconut and cashews in a small frying pan on medium heat until fragrant and coconut is lightly browned.

Stir fry veggies and add remaining marinade during last few minutes of cooking. Gently stir in the tofu. Garnish with coconut/cashew mixture and cilantro. Serve over brown rice.

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Vegetarian Pad Thai and Curried Potatoes

I absolutely love Thai food. It is by far my favorite cuisine, and it’s really easy to find veggie dishes and tofu entrees. Sadly, there are no Thai restaurants in my little mountain town so I like to try and cook my own Thai food from time to time. I’m getting pretty good with the appropriate flavors but I need to work on spicing things up a bit. Not Thai Hot, of course, just a little more depth. Pad Thai is a common favorite and I love anything to do with curry and coconut milk. All of the ingredients for these recipes can be found at a regular grocery store with the exception of tamarind paste. This is available at Indian food stores, some health food stores, or on the Internet. Even though it’s terribly inauthentic, I usually make my pad thai with linguine because I can’t get my hands on rice noodles (although they would be preferable, you can usually only find them at Asian groceries).

Vegetarian Pad Thai (based on this recipe)

  • 1 lb. extra firm tofu, drained, pressed, and cut into squares or strips
  • 1/2 c. cornstarch
  • 12 oz. linguine
  • 3 Tbsp tamarind (from a pliable block, like this)
  • 1 cup boiling water
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 Tbsp Sriracha (or other hot sauce)
  • a few tablespoons of peanut oil
  • 3-4 scallions
  • 2 c. bean sprouts (fresh tastes better, but I’ve used canned in a pinch – just drain and rinse first)
  • 4 cloves garlic, finely chopped
  • 4 shallots, chopped
  • 1/2 c. crushed peanuts (add peanuts to a zip lock bag, and hit with a rolling pin to crush peanuts)
  • 1 lime
  • 1 bunch cilantro, chopped

First, set the noodles to cook according the package directions. While they’re boiling, prepare the sauce. In a bowl, pour the boiling water onto the tamarind. Let sit for about 10 minutes, stirring occasionally. Pour mixture through a sieve into another bowl, crushing the tamarind pulp against the side of the sieve with a fork. Basically, you’re wanting to separate the pulp from the seeds and tough fibers. Compost what’s left in the sieve. To the tamarind liquid, add soy sauce, brown sugar, and Sriracha, combining well. When the noodles and sauce are ready, heat peanut oil in a large wok or frying pan. Coat tofu in cornstarch and fry until golden. Remove from pan. Add garlic, shallots, and bean sprouts and stir fry on med-high heat. After a few minutes, add cooked noodles. The frying time is up to you – you just want to make sure the noodles get a little browned. Lower heat and stir in the green onions. Add tamarind sauce and use tongs to coat the noodles. Add tofu back to pan and heat everything. Before serving, stir in cilantro, a squeeze of lime juice, and crushed peanuts.

Curried Potatoes and Peas

  • 4-5 potatoes, chopped into fairly small pieces
  • 1 can coconut milk
  • 1 can peas, drained and rinsed (or use about 1 1/2 c. frozen peas)
  • 3 Tbsp red curry paste (Thai Kitchen brand is found in most stores)
  • salt to taste
  • sugar to taste

In a medium sauce pan, boil the potatoes in coconut milk, stirring often to avoid burning the milk on the bottom of the pan. When the potatoes are cooked (pierce with a fork to check), stir in curry paste, salt, and sugar. Add more salt or sugar depending on your tastes. Add the peas and heat through.

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Seitan Curry and Brown Jasmine Rice

I’ve been in a cooking rut lately so last night I decided to try out a recipe from my file of magazine clippings. The recipe originally appeared in the March 10th issue of Family Circle magazine. The original calls for chicken, but I veganized the recipe using a batch of seitan I made over the weekend (I used the chicken-style seitan cutlets recipe from Yellow Rose Recipes, with the broth from this recipe). I also changed quite a few other ingredients to utilize what I had on hand – let me know if you’re curious about the originals. It was so delicious; filling but very healthful.

Seitan Curry & Brown Jasmine Rice

  • 1 Tbsp. vegetable oil
  • 1 1/2 lb. chicken-style seitan, cut into 1″ pieces
  • 1/4 tsp. salt
  • 1 medium onion, chopped
  • 1 Tbsp. chopped fresh ginger root
  • 2 tsp. curry powder
  • 1 1/2 c. vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 c. raisins
  • 3 cups cooked brown jasmine rice
  • 1 medium green bell pepper, seeded and sliced
  • 1/4 c. cashews

Heat oven to 350 degrees F. Coat a 10″ baking dish with nonstick cooking spray (I actually forgot to do this, but it didn’t matter!). Heat oil in a large nonstick skillet over medium-high heat. Add seitan and saute for 7 minutes, turning occasionally. Season with 1/8 tsp. salt. Remove from pan after browned and keep warm. Add a tiny bit more oil to the skillet, then add onion and ginger and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining salt to skillet. Bring to a simmer and add chickpeas, raisins, and seitan. Simmer for 2 minutes. Evenly spoon cooked rice into prepared dish. Spoon seitan curry mixture over top. It may seem a little saucy, but add all that — it’ll soak into the rice. Scatter peppers over curry. Cover with foil or a lid and bake, covered, for 30 minutes. Uncover and scatter cashews over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.

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