February 11: Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice

1 1/2 cups vegetable stock
1 13 1/2 ounce can coconut milk
1 cup jasmine rice
3 tablespoons vegetable or canola oil
1 14-ounce container firm tofu, cut into 1 1/2- to 2-inch pieces, patted dry
   Salt and freshly ground black pepper
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, cut in half and seeded
1 3-inch piece of fresh ginger, peeled and finely grated
2 cups broccoli florets
   Zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
1 cup frozen peas
   Hot sauce, such as Tabasco, to taste (optional)

In a sauce pot, combine 1 cup of the vegetable stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the tofu with salt and pepper. Add the tofu pieces, spreading them evenly across the pan, and brown the tofu on both sides about 3 to 4 minutes.

Remove the browned tofu to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock.

Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Add the reserved tofu back to the pan to warm it through. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

4 SERVINGS


I did not make this recipe tonight. This variation of Mostly Green Curry Chicken from 2 nights ago is one of those either/or recipes. Either you eat meat or you don't. If you don't, then make it with the tofu. I can honestly say, I've made this recipe before (probably last year) and it wasn't too bad. The tofu is a little bland, but it's as good as can be expected. Anyway, my husband and I went out to eat in Michigan tonight for Valentine's Day and I had a pasty. It's apparently an Upper Michigan specialty, but it was probably the worst meal I've had all year :) At least I didn't have to cook it! It's a bland potato-meat mixture baked in an even blander crust. It sort of looks like a calzone, but not nearly as tasty. It did come with some very salty gravy, which made it edible. At least I've tried it now, and I don't have to keep wondering what it is. By the way, you don't say "pay-stree" and you don't say "pay-stee," you say "pass-tee." That's what it said on some magnets they were selling in the gift shop.