Subj : NYT E-Z Dinner - 89
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Curry Glazed Tofu
 Categories: Vegetables, Chilies, Curry, Citrus, Grain
      Yield: 4 servings
 
     16 oz Block extra-firm tofu
           Salt
     14 oz Can full-fat, unsweetened
           - coconut milk
      3 tb (to 4 tb) Thai green curry
           - paste
      1 tb Coconut oil; more as needed
      2 c  Chopped vegetables
      2 tb Lime juice
           Cooked rice or another grain
           - to serve
 
  Cut the tofu in half lengthwise, then slice crosswise
  into 6 sections. (YourCOll have 12 squares total.)
  Transfer to a towel-lined plate and pat dry, then
  sprinkle with salt.
  
  Transfer the coconut milk to a liquid measuring cup or
  medium bowl, add the green curry paste, stir with a fork
  until smooth, then season to taste with salt. (Be aware
  that some curry pastes are quite salty.)
  
  Arrange the tofu in an even layer in a large (12-inch)
  nonstick or well-seasoned cast-iron skillet. Pour 2
  tablespoons coconut-curry mixture over the tofu and flip
  the tofu to coat. Set the skillet over medium-high and
  cook tofu without flipping until the skillet is dry and
  the undersides of the tofu are speckled golden, 3 to 5
  minutes.
  
  Add the oil, swirl to coat, then flip the tofu. Cook
  until browned and crisp, 3 to 5 minutes, then flip once
  more until the remaining side is browned and crisp, 1 to
  2 minutes, adding more oil as needed. Transfer to a
  plate.
  
  If the skillet is dry, add more oil, over medium-high,
  then add the vegetables, season with salt and cook,
  without stirring, until charred underneath, 2 to 3
  minutes. Pour in the remaining coconut-curry mixture and
  boil, stirring occasionally, until the vegetables are
  crisp-tender and the liquid has thickened to a glaze, 4
  to 5 minutes. (The sauce is ready when a spoon dragged
  across the bottom of the skillet leaves a trail.) Turn
  off the heat, stir in the lime juice, then add the tofu
  and gently stir to coat. Season to taste with salt. Eat
  on top of rice.
  
  TIP: This recipe accommodates any vegetable that will
  cook in 6 to 8 minutes. If yourCOd like to use a vegetable
  that takes longer, like sliced carrots or winter squash,
  sear them for a few additional minutes, tossing
  occasionally, before pouring in the coconut-curry
  mixture.
  
  By: Ali Slagle
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I swear Big Macs used to be bigger but maybe I'm just fatter.
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