Tofu in Red Curry Sauce
1 Package extra firm tofu, cut into 3/4-inch cubes
1 Cup snow peas, trimmed and halved
1 Cup butternut squash, cubed
1 Package Chinese noodles (or angel hair pasta)
1 TBS vegetable oil
1 TBS Ginger
2 Dried red chilies, crushed (optional)
14 Oz can light coconut milk
1 TBS. red curry paste
1 TSP raw sugar
2 TBS fish sauce
2 TBS. fresh lime juice
South-East Asian cuisine can sometimes be intimidating, just by the sheer size of the ingredients list. A good curry sauce doesn't have to be complicated, you just need to have a few key ingredients always on hand.
Fresh Ginger Root-a little goes along way.
Dried Chilies-my dad makes his own, but you can always use crushed red pepper flakes.
Fish Sauce-Don't let the name throw you, it tastes great and it's very versatile. You can also substitute with soy sauce if you need to.
Red Curry Paste-You can now find this in almost every grocery store in the International Food aisle. It has galangal (Thai ginger), chili and lemongrass flavors in one small container.
Coconut Milk-I always go with the light version.
I'm a big fan of curry sauce with noodles, but feel free to serve with jasmine or brown rice too (it's yummy on it's own too). Rich also suggested adding crushed peanuts for some texture and crunch.
Drain the tofu on paper towels to remove excess water. Bring a large pot of water to a boil over high heat. Add the squash and cook for 5-7 minutes until just about for tender. The add snow peas and cook for 30 seconds more, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water. Set aside.
In a saute pan, heat the oil over medium heat. Add ginger, dried chili flakes, coconut milk, curry paste. Stir to combine then add sugar, fish sauce, and lime juice. Season with salt and pepper if needed. Add the tofu and vegetables, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Ladle sauce over the noodles and serve.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.