The process is really simple. Use a large, non-stick skillet, as tofu will stick to a stainless steel pan without oil. Also, make sure you have a lid that will fit, or almost fit, your pan. Once the veggies are prepared, mix the curry paste into crumbled tofu and cook it all together like a tofu scramble before adding the rice. The tofu soaks up the curry paste and holds on to the flavour better. Rice tends to soak up seasonings and will dilute the flavour. Add some greens and steam everything together one last time before serving.
Feel free to replace the veggies I used with what you have on hand; I had about 2 cups of cut veggies. Mushrooms would be nice, as would frozen peas. If you prefer, replace the cilantro with minced parsley or even Thai basil (Yum!).
Let's get cooking!
makes 2 large or 3 small servings
1 carrot, thinly sliced into coins, about 1/2 cup
1/2 red bell pepper, sliced, about 1/2 cup
1 large or 2 Shanghai bok choi, stems sliced, leaves cut into ribbons
150 grams (1/2 a block) firm tofu
1-2 Tablespoons Thai curry paste (red or green)
2-4 Tablespoons lime juice
3 cups leftover cooked brown rice
1/2 cup water or vegetable stock
2 green onions, sliced
cilantro, parsley, or Thai basil, to taste
To your health and happiness,
Beans and Rice