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According to modern conservative niggas, black men's Allah-given natural place is in the kitchen so back to the kitchen I went and tried* this vegan curry recipe today.
This is a good Healthy Living™ recipe; a vegetarian meal to diversify your nutrition portfolio so when the race war (New York Yankees vs. Boston Red Sox) breaks out you will be ready. Your body will thank you**:
Red curry version: https://cooking.nytimes.com/recipes/...urry-with-tofuPinch of Salt
2 Onions
2 Clove Garlic
1/2 Lime
1 tbsp Curry paste
1 Cup Chickpeas
1 Bell pepper
2 tbsp Soy Sauce
2 Tomatoes
1 Cup Basil leaves
1 Cup Mushrooms
250g Tofu
2 Can Coconut Milk
Chilli Powder
Serve w/ basmati rice.
Instruction:
📝 Rating:
Spoiler!
Ingredients
- 14 ounces extra-firm tofu
- 1 tablespoon peanut or safflower oil
- 1-inch ginger root, peeled and minced
- 2 shallots or 1 small onion, minced
- 2 garlic cloves, minced
- 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
- 2 tablespoons chopped cilantro stems
- 8 ounces cremini mushrooms, quartered
- ˝ teaspoon sea salt, more to taste
- 3 tablespoons prepared red curry paste
- 1 cup unsweetened coconut milk
- 2 teaspoons Asian fish sauce
- Zest and juice of 1 lime
- 1 cup snow peas
- Basil and/or cilantro leaves, for garnish
- Brown or white rice, for serving
Preparation
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Too much effort version (authentic pajeet recipe): https://www.archanaskitchen.com/laye...fu-rice-recipe
Ingredients
For the Basil Tofu Curry- 150 grams Tofu , cubed
- 1 Onion , chopped to chunks
- 8 cloves Garlic
- 6 Thai Red chilli (Birds Eye Chilli)
- Thai basil leaves , A small bunch, chopped
- Salt , to taste
- 1/2 teaspoon Light soy sauce
- 1/2 teaspoon Dark soy sauce
- 1/2 cup Shiitake mushrooms , fresh, finely chopped
- 1/2 teaspoon Sugar
- 2-1/2 tablespoons Sesame (Gingelly) Oil , or groundnut oil
- 1-1/2 tablespoon Cooking oil
For Rice- 3/4 cup Jasmine Rice
- 1-1/2 cups Water
- Roasted Peanuts (Moongphali) , few to garnish (optional)
Preparation
- To start cooking Layered Thai Basil & Tofu Rice Recipe, get prep with all the ingredients and then pound red chilli and garlic in a pestle & mortar.
- Cook rice in an electric rice cooker. Electric cooker is the best for the measurements given above.
- While the rice is getting done, heat oil in a wok.
- Add the ground red chilli and garlic paste and fry them well.
- Add Onion and fry for a minute.
- Add tofu and continue to fry until they turn golden brown.
- Add, light & dark soya sauce, shitake mushroom to this mix.
- Add very little salt as soya sauce has already salt in it.
- Mix them all well and fry for 2 minutes. Keep stirring continuously.
- Add basil leaves and mix them well. Cook for a minute.
- For layering the rice, take a serving bowl and layer the bottom portion with rice followed by the basil tofu curry. Repeat layering for 2 or 3 times and end with tofu basil curry on top.
- Garnish with roasted peanuts (optionally).
- Serve Layered Thai Basil & Tofu Rice Recipe along with Thai Yellow Curry Recipe.
*(I low-key fucked it up.)
**We'll see about that tomorrow.
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