During the summer, most of our meals are served on the porch. We love to enjoy the warmth and forget the days of snow (at least for a few weeks). Add to that the satisfaction of the very long days, with sunlight until after 9 pm!
Anyway, the summer dinners have been incredible.
Last week I prepared a curry tofu that can represent this summer very well. I know at first glance, curry is not the type of seasoning we think matches summer, but this recipe is quite light and matches an outdoor dining experience.
I recommend it to anyone who is looking for healthy dinner recipes during the week, as tofu is a good alternative to animal meat as a source of protein.
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Make the coconut rice Mise en Place Bake the vegetables Cook tofu Make the green salsa Plate your dish
In a medium saucepan, combine the coconut milk (shaking the can before opening), 1 cup of water and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat. Let it boil, 16 to 20 minutes, until the liquid is absorbed and the rice is soft. Remove from the heat and let stand, covered for 5 minutes. Fluff the cooked rice with a fork; season with S & P to taste.
While the coconut rice cooks, preheat the oven to 450 ° F (230 ° C). Cut the broccoli into long, thin florets, including the stem. Cut the peppers in half lengthwise and in the center. Separate the Thai basil leaves from the stem. Cut the end of the chive root; slice thin, separating the white bottoms and green tops. Combine ¾ from curry paste and one strand of oil; season with S & P to taste.
In a lined baking dish, combine the broccoli and peppers with a drizzle of oil; season with S & P. Arrange on a single layer and bake in the oven, turning in half, 18 to 22 minutes or until soft when pierced with a fork.
While the vegetables bake, in a large saucepan, heat a drizzle of oil. Cut the tofu into 3/4 inch thick slices and dry with paper towel; season with S & P to taste. In a bowl, combine the tofu with the curry mixture; Stir gently to match. Add the seasoned tofu to the pan, XNUMX to XNUMX minutes on each side until golden and heated. Transfer to a cutting board and cut in half diagonally. Reserve it in a warm place.
While the tofu cooks, in a small bowl, mix the white part of the chives, the Thai basil (roughly chop before adding), vinegar, remaining curry paste and XNUMX tablespoons of olive oil; season with S & P to taste. Stir well to combine.
Divide the coconut rice between two dishes. Top with tofu and baked vegetables. Drizzle as much of the green salsa as you like. Decorate with green chive tops. Enjoy your food!
Make the coconut rice
Mise en Place
Bake the vegetables
Make the green salsa
Plate your dish