CIA Recipes

Tofu with Red Curry Paste, Peas, Green Onions, and Cilantro - Print This Recipe

Yield: 10 Servings

Grapeseed oil, as needed
1 lb / 454 g tofu, drained, cut into 1-in / 3-cm cubes
1 fl oz / 30 mL lime juice

3 ½ oz / 99 g small dice onion
¾ oz /1 g minced garlic
8 fl oz / 240 mL coconut milk
2 oz / 57 g red curry paste
¼ oz / 6 g ground turmeric
Salt, as needed
Ground black pepper, as needed
7 oz / 198 g peas, blanched
6 oz / 170 g grape tomatoes, cut in half
1/3 bunch cilantro, chopped
½ bunch green onions, minced
1 lb 2 oz / 510 g brown rice, cooked
10 oz / 284 g baby greens
6 oz / 170 g black sesame seeds

1. Heat a small amount of the oil in a medium nonstick sauté pan. Add tofu and cook until moisture is evaporated and the tofu is a light golden brown. Remove tofu from pan and sprinkle with lime juice.
2. Heat more oil in the pan, add the onions, and cook until translucent. Add the garlic and cook for an additional 2 minutes.
3. Add the coconut milk, curry paste, and turmeric. Season with salt and pepper. Reduce heat and simmer until the sauce has slightly thickened.
4. Add the peas, tomatoes, and tofu to the mixture and simmer just to combine. Adjust seasoning if necessary. Toss the mixture with the cilantro and green onions.
5. Place a molded 2 ½ fl oz / 75 mL cylinder of rice in the center of each of 10 small bowls. Divide the tofu mixture between the bowls in front of rice. Rest 1 oz / 28 g greens against rice. Sprinkle black sesame seeds on top of rice.