I recently have been reintroduced to tofu. I used to hate it and point my nose up in the air if it ever neared my plate. However, I have really grown to love it now! After all these years, I guess tofu being forced on me at dinner time really paid off (thanks Mom!). As I Googled (come on, we ALL do it!) tofu, and different ways of preparing it, I came across the same theme of pressing tofu. At first I didn’t get why you would want to smash something so delicate, light, and fluffy-looking. But as I read on, I learned that the more excess liquid you press out of tofu, the more flavor the tofu can absorb. Ah! So essentially I’m eating a soy sponge… thanks Google! 🙂 I took out some tofu, placed it on a plate, took another plate to cover the tofu (think- plate sandwich with tofu in the middle), and placed a heavy book on top. After 30 mins of “pressing” about 1/3 cup of liquid was produced!
On that note, I’ve been having a hankering for some curry, thanks to my good friend in Chicago that is constantly making this stuff! I decided what better way to replace rice in this dish to soak up all that delicious curry flavoring!
Green Curry Tofu & Veggies
- 1 tablespoon Green curry paste
- 8 oz Light coconut milk
- 1 teaspoon brown sugar
- 2 tablespoons fish sauce
- tofu, pressed and cut into cubes
- mixed veggies
- 1 teaspoon whole wheat flour
- In a saute pan, combine the first 4 ingredients and bring to a boil
- Reduce to medium heat and stir in flour to thicken
- Add in mixed veggies and tofu
- Carefully stir mixture to coat veggies and tofu, until veggies are cooked