Wednesday, September 2, 2015

Curried Tofu and Green Beans (or Sugar Snap Peas)

Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

I’m always on the hunt for a yummy, easy-to-make meatless meal.  My husband and I gave this one a big thumbs up.  He said this one was his favorite way with tofu.  I chose to make this using sugar snap peas because they had some lovely fresh ones in the produce section. Other reviewers suggested adding ingredients like cayenne, water chestnuts, lime juice, cumin.  Obviously, this recipe is quite forgiving and you could change it up as you see fit. This dish will definitely be in our regular Meatless Monday rotation!  (If you've never prepared tofu before, never fear!  It's quite easy.  I've provided instructions in the links below.)

1 container (14 ounces) firm or extra-firm tofu, drained
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 Tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
½ cup half-and-half OR coconut milk (Using coconut milk will make this dish vegan.)
½ cup water
1 box (10 ounces) frozen green beans, defrosted (I used sugar snap peas instead.  I think broccoli and/or asparagus and even red pepper would make good substitutes.)
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups) (I used 3 regular tomatoes. I think a couple of cups of cherry tomatoes would be tasty substitute as well.)  (I've tried this with a 15 oz. can (drained) of tomato bits and it works great!)
Cooked brown rice, for serving

Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. (You can also cut the tofu into smaller triangles.)
Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Reduce heat to medium-low. Add half-and-half or coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans (or sugar snap peas) and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.

How to Prepare Tofu:  (Click on the link to the left to see a photo how-to.) Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels or a clean kitchen towel; cover with three more layers of paper towels or another clean kitchen towel. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
Here I have all the ingredients prepped and ready to go.  You'll also see my
veggie broth scrap bag that I have out to fill with veggie scraps as I prep.
When the bag is full, I'll have enough to make Homemade Vegetable Broth.

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