- Base Tofu Product (89)
- Course (90)
- Cuisine (82)
Green curry paste:
3 Tablespoons lemongrass, chopped
1 Tablespoon galangal, sliced
1 teaspoon ginger
1 teaspoon fresh turmeric, chopped
1 Tablespoon cilantro roots, chopped
2 Serrano chilies (unseeded if spicier version is preferred)
5 green Thai bird eye chilis (unseeded if spicier version is preferred)
½ teaspoon kosher salt
1 teaspoon kaffir lime leaves, chiffonade
2 Tablespoons garlic, chopped
3 Tablespoons shallot, chopped
1 teaspoon coriander seeds, roasted, ground
1 teaspoon white peppercorn, ground
1 teaspoon shrimp paste, omit for vegan
1 cup coconut cream (reserve 2 Tablespoons for later use)
4 Tablespoons green curry paste (see above)
3 cloves garlic
1 Tablespoon coriander seeds, toasted and ground
1 Tablespoon cumin seeds, toasted and ground
2 cups coconut milk
6 Thai eggplants, quartered lengthwise or 1 Chinese eggplant, cut into bitesize
2 zucchini, cut into bite size tiles
1 carrot, cut into rounds
3 Kaffir lime leaves, stems removed, finely minced
1 cup bamboo shoots
12 oz firm or medium tofu
1 Tablespoon palm sugar
1/4 cup fish sauce or soy sauce
2 red or green jalapeño, stem and seeds removed, thinly sliced
5 sprigs Thai basil, leaves only
2 Tablespoons coconut cream
A few sprigs of cilantro
In a food processor, grind lemongrass till fine, then add galangal, ginger, turmeric and coriander roots.
Pulse till ground. Next add chilies, salt, kaffir and garlic and grind till combine. Lastly, add shallots and grind till a fine paste forms. Stir in ground coriander, pepper, and shrimp paste. Add some water if needed to keep mixture turning.
In a wok, add the coconut cream and crack the coconut cream by heating the coconut cream on medium high till it begins to bubble and pools of oil begins to form. If it does not, then add 1 Tablespoon canola oil. Add curry paste and sliced garlic, and coriander and cumin spices. Fry till fragrant, and oil has separated, about 5-7 minutes. Drizzle in the coconut milk. Bring the mixture back to a simmer.
Add the eggplant, zucchini, carrots, and the kaffir lime leaves and simmer until the vegetables are tender.
Add bamboo shoots and tofu. Add the sugar, fish sauce and jalapeno. Simmer five more minutes.
Remove pan from the heat and stir in the basil leaves. Transfer curry to a serving dish and drizzle with the coconut cream. Garnish with the cilantro sprig.
Credit: Flavor Explosions
1 cup bulgur cracked wheat
2 cups water or vege stock
2 cups English cucumber, small diced
2 cups Italian parsley, chopped
2 cups cherry tomatoes, halved
1/2 cup green onions, chopped
1 12-oz Hodo Firm Tofu, cut into small dice
Whisk dressing ingredients together.
Toss bulgur with tofu, cucumbers, tomatoes and herbs and pour on enough dressing.
Taste for seasoning.
Credit: Flavor Explosions
This flavorful hearty chilli is easy to put together, and certainly a crowd pleaser. Serve it over some cilantro rice, or use it as a dip with some tortilla chips.
2 12oz Hodo Firm Tofu, crumbled
1 yellow onion, diced fine
3 Tablesppons vegetable oil
2 cloves garlic
1 Tablespoon tomato paste
1 4oz tomatoes, canned, crushed
1/4 cup water
1 Tablespoon fajita spice mix
1 teaspoon sweet paprika
1 teaspoon cumin, ground
A pinch of cinnamon, ground
1 teaspoon oregano
Salt to taste
Heat olive oil in a small saute pan and sweat onion until translucent. Add garlic, saute another minute, then add tomato paste. Add dry spices and saute till fragrant. Add tomatoes, water and crumbled tofu, and cook until heated through and liquid is absorbed.