Sunday, November 21, 2010

Red Curry Tofu and Vegetables with Fuzhou Noodles

Hot, spicy, and healthy is what this curry entree is!
     The flavors of this entree are exotic and the Fuzhou Noodles are a great accompaniment.  Fuzhou Noodles are known as "Lucky Noodles" in China.  There is nothing greater than a hot, spicy, lucky plate of food to get on a hot winning streak!
     Recipe:  Keep a sauce pot of water boiling to cook the fuzhou noodles with later in the recipe.
     Cut a thick rectangular firm tofu slice in half to form two triangle shaped pieces.
     Dredge the tofu triangles in flour.
     Dip the floured tofu in egg wash.
     Heat a saute pan over medium/medium high heat.
     Add a splash of vegetable oil.
     Pan fry the egg dipped tofu on both sides, till they become golden colored. 
     Set the tofu slices on a towel to drain off the excess oil.
     Leave the saute pan on the heat.
     Add 2 cloves of minced garlic.
     Add 1 small spoonful of minced ginger.
     Add a small splash of sesame oil.
     When the garlic turns a golden color, add a small handful of each of these vegetables: 
     - thin sliced cabbage
     - large diced green bell pepper
     - large diced red bell pepper
     - large pieces of green onion
     - sliced onion
     Add a few asparagus spears that are cut into bit size pieces.
     Add a few green beans that are cut into bite size pieces.
     Add a few matchstick sliced carrots.
     Add 1sliced jalapeno pepper.
     Saute till the vegetables just start to become tender.
     Add a small handful of peas.
     Add pinch of cumin.
     Add a small spoonful of Korean Red Serrano Chile Sauce.
     Add sea salt and black pepper.
     Add a tablespoonful of red curry paste.
     Add a splash of vegetable broth.
     Add add a splash of unsweetened coconut milk.
     Add a small squeeze of lime juice.
     Stir and toss the vegetables with the curry sauce.
     Return the fried tofu triangles to the sauce in the curry pan to reheat them.
     Spoon the vegetables and curry on a plate, but leave the tofu slices in the pan.
     Boil some Fuzhou Noodles in water.  (Fuzhou Noodles take less than a minute to cook.)
     Mound the Fuzhou Noodles on the middle of the red curry vegetables.
     Canter the fried, sauced tofu so the lean against the noodles. 
     Garnish with thick slices of lime.
     A squeeze of fresh lime over this entree is very refreshing with the hot spicy red curry.  Instead of rice with curry, the the Fuzhou Noodles are a nice alternative.  Red curry paste is spicy and the heat level can be raised with Korean Red Chili Sauce.  This is a delicious vegetarian entree! ...  Shawna

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