|This is your destination recipe when you're hurried, harried, hungry and requiring a healthy, home-cooked meal in just a few minutes.|
|Turmeric and Black Pepper Rice, along with a 4-Minute Escarole, Red Onion and Green Chili Salad complete an almost effortless mid-week meal at Cafe Drake HRV.|
TOFU AND MUSHROOM THAI RED CURRY
Begin by pressing and draining one 14-16 oz. block of extra firm tofu. You do this by wrapping the entire block of tofu in a kitchen towel (or two paper towels), placing it on a surface you don't mind getting wet, such as clean chopping board, and covering the tofu with some sort of weight; we use an iron skillet or cast-iron saucepan at Cafe Drake HRV. While the tofu is draining you can prep the rest of the entire dish.
Thinly slice one large red onion (or 3 medium-size shallots). Cut about 10-16 oz. of fresh mushrooms in to bite-size pieces; in the photos above you'll note we use baby portobello mushrooms but any sort is fine. Mince 1-3 small hot chilies and enough fresh ginger to make 1 tablespoon full. While you're at it, rinse and roughly chop a small handful of cilantro and set aside for garnish.
After 20 minutes or so, unwrap tofu and pat dry. Cut in to large cubes while you heat 1 can of coconut milk in a large, deep skillet over medium-high heat. Stir 2-3 T. red curry paste and 2 T. brown sugar. Bring to a boil while you stir to dissolve the paste and sugar completely. Reduce the heat and simmer the sauce for 3 minutes; now add the tofu, mushrooms, onion, ginger and chilies. Cover the skillet and simmer on low for 5 minutes or until the onions and mushrooms have softened and cooked to your liking.
Turn off the heat and stir in 2 T. fish sauce or soy sauce, the latter will create a darker curry but still be quite delicious and friendly to vegetarians. Toss in the reserved cilantro and enjoy hot with rice or rice noodles. If you have it handy, 1/4 cup of chopped Thai basil is an authentic bonus. If desired, serve with a wedge of lime.