It’s been a while since I last posted anything about food. Things have just been too crazy and we’ve been super busy. My full time job changed and while I adjusted to that, I am still keeping the part time job for a while yet. And we’ve been working on the yard little by little each season and this year we’ve been able to get the most done than we’ve done in past season’s. It’s all very exciting to us as things are starting to take shape and our personality is starting to really show!
Here lately I have been craving some of my Mom’s cooking. Vietnamese curry is a little different than Thai curry, but I have my own version that is slightly influenced by both. I don’t put a lot of heat in my curry, although I do love a good, flaming curry once in a great while!
Since brown rice takes longer to cook, that’s the first thing that gets put into the cooker. On my last trip to the Asian Market, I picked up some new crop Brown Jasmine Rice. I grew up on Jasmine white rice and love the aromas that fill the house while it’s cooking. True to my memories best recollection, the Brown Jasmine did fill our house with aromas that made me super hungry! I’m so excited to be able to get it in brown rice!
My rice cooker can thoroughly cook brown rice in about 25-30 minutes depending on how much is in there. I put enough for 3 servings and with brown rice, you add a little extra water as it is chewier. After rinsing it to get it nice and clean, I got the rice cooking.
Next I gathered all my ingredients together and chopped all my vegetables first.
Since I didn’t have any snow peas in the refrigerator, I decided to do zucchini and cauliflower with the coconut curry. I used a extra firm tofu, good canned coconut milk, curry powder, garlic powder, onion powder, a whole medium sweet onion, green onion stalks, shallots, clove of fresh garlic, bay leaves, sea salt,, basil and a little extra virgin olive oil.
Here’s the recipe:
Cyn’s Coconut Curry Tofu with Brown Rice & Veggies
*Keep in mind that I don’t measure when I cook. These are approximations. So you may have to adjust a little for taste.
1 medium sweet onion, half of it diced small, the other half sliced into thin wedges
1 clove garlic, minced
2 small zucchini, quartered into thick bite-size pieces
1 block non-GMO tofu, sliced thick
3 tbsp Curry Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp. Sea Salt
1 can Coconut Milk
4-5 Basil leaves, sliced
or if you don’t have fresh leaves, use 1 tsp dried basil
2 Bay leaves
In a medium saucepan, add 1 tbsp extra virgin olive oil and the onion slices. Sauté until the slices soften and become translucent.
Add to this the sliced cauliflower, sliced green onion and cubed zucchini.
Let these cook together until the zucchini is soft. I like my cauliflower to be a little crunchy, but you can let yours cook longer before adding the zucchini to the pan. Once the cauliflower is to the desired consistency, set aside.
Meanwhile, take the thick, sliced tofu and place it in a warmed pan with a little extra virgin olive oil and brown each side.
While the tofu is cooking, I start the curry sauce. Sauté the diced onions and shallots in a little of the extra virgin olive oil until translucent. Add the minced garlic. Add the whole can of coconut milk, the basil leaves, the bay leaves and the sea salt.
Let this mixture come to a soft boil.
Pour this over the vegetable mixture. Add browned tofu that has been cubed.
Once thoroughly heated, plate and serve.