Red Curry Tofu and Vegetables

Red Curry Tofu and Vegetables

I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy

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Ingredients

1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce

Directions

In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.

In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.

Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.

Serve over rice.

  • I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.
Zucchini, Sweet Potato, Avocado Rolls

Zucchini, Sweet Potato, Avocado Rolls

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I was inspired by a recipe posted a couple of years ago on a blog I love, LemonsandBasil.com.
I love roasted sweet potato and these make wonderful appetizers as well as a side dish. I am going to try a version with goat cheese, because everything is good with cheese. These are super easy. I used a grill pan for the zucchini but you could use them directly on the gill or in a grill pan on the stove top. NOTE: I think next time I will also make the sweet potato “fries”a little shorter.

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Ingredients

  • 2 medium zucchini
  • 1 large sweet potatoes
  • 2 Tablespoons Olive oil, divided
  • 1 avocado, sliced
  • smoked paprika
  • course sea salt and pepper

Directions

  1. Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
  2. Meanwhile, preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
  3. Line a baking sheet with tin foil, lay sweet potatoes flat, drizzle with 1 tablespoon of olive oil, sprinkle with the salt, pepper and smoked paprika  and bake 15-20 minutes.
  4. Once the zucchini has “sweat” for approximately 15 minutes, brush lightly with a little olive oil.
  5. Grill zucchini slices on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
  6. Add sweet potato wedges and avocado slices to zucchini pieces and roll up.