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Archive for March 28th, 2011

 

I haven’t posted a homemade tofu recipe in a long time and decided that it was long overdue.  Aside from making the actual tofu, I took the easy way out and used a pre-prepared red curry paste for this variation and freshened the flavors of the dish with some shredded kaffir lime leaves.  To add to the southeast Asian flavors, I dredged the tofu in a mixture of almond meal,  shredded coconut and red pepper flakes, and then pan-fried it in a little bit of coconut oil.   I served this over some brown basmati rice. 

[You could use store-bought tofu for this dish and marinate it in a slurry of red curry paste made by adding a bit of water or vegetable stock to give it the consistency of a marinade .  If you choose this method, cut the block of tofu into the size of the pieces you wish to pan-fry so that you get maximum exposure to the marinade for the greatest flavor.  I would also suggest marinating overnight.]

 

 

Red Curry Tofu

Ingredients:

One recipe homemade tofu at curd stage [Procedure here.]

4 ounce jar Red Curry Paste

4 kaffir lime leaves, finely shredded

Directions:

Transfer the tofu curds to a bowl and gently add in the red curry paste [Add a little bit of water to loosen it up beforehand] and lime leaf shreds.  Allow to marinate for 30 minutes.  Place the contents in a tofu press and press for an hour.  Cut the block into whatever sized pieces of tofu you wish to pan-fry.  [I cut mine into two bite-sized chunks so that there would be more crunchy batter per bite than if I’d pan-fried larger sized pieces.]

 

 

Almond and Coconut Batter:

Ingredients:

1 T ground flax seeds

1/3 cup almond meal

1/3 cup shredded unsweetened coconut

1 tsp red pepper flakes

1/3 cup water

coconut oil, for pan-frying

Directions:

Blend the ground flax seeds and water together and transfer to a bowl.  Let sit for a few minutes to form a slurry.

Place a pan over medium high heat on the stove and add a sufficient amount of coconut oil to evenly cover the bottom of the pan.

Place the almond meal, coconut and red pepper flakes in a processor and pulse a few times to break up the pepper flakes.  Transfer to a bowl.

Dredge the pieces of tofu into the flax wash and then through the coconut and almond flour. 

Pan-fry on each side until browned and crispy.

 

 

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