Curry: Spicy Curry Tofu

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Ingredients for 3 to 4 servings

4 dried shiitake mushrooms

2 cups unsweetened coconut milk

2tbsp red curry paste

2 kaffir lime leaves, deveined

7 oz tofu, cut into 1/2-inch pieces

1 tsp sugar

1/4 salt

2 oz regular mushrooms, quartered

1/2 medium green pepper, cut into 1/4-inch strips

1/2 cup water

20 whole fresh basil leaves

1 tbsp green peas

Additional red pepper strips

2 1/2 cups freshly steamed rice

Preparation

Soak shiitake mushrooms in 2 cups hot water for 20 minutes.  Drain and slice into 1/2 inch wide pieces and set aside.

Heat 1 cup of the coconut mil in a wok on high heat until it boils.  Add red curry past and lime leaves and stir for 2 minutes.  Add tofu and stir for a few seconds.  Add the remaining coconut milk and stir for 1 minute.  Add sugar , salt, and the shiitake mushroom.  Cook for 2  to 3 minutes, stir occasionally until the oil of the coconut milk rises to the top.

Add regular mushrooms, red and green pepper strips and water and stir for 1 minute.  Add 2/3 of the basil leaves and the green peas and stir for 1 minute.

Transfer to a serving dish and top it with the rest of the basil leaves and some red pepper strips.  Serve immediately with steamed rice.

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Soup: Coconut Tofu

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Ingredients for 3 to 4 servings

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

4 kaffir lime leaves, deveined and shredded

4 fresh hot chilies, cut in half

2cups unsweetened coconut milk

1 cup water 2 tsp sugar

2 tsp salt

6 oz fresh, pressed tofu, cut into 1/4-inch strips

4 oz button mushrooms, quartered

4 tbsp fresh lime juice

Fresh coriander leaves.

Preparation

Mix and reserve lemongrass, galangal, lime leaves, and chilies in a bowl.

Heat coconut milk and water i a saucepan for 2-3 minutes, but do not let it boil.  Reduce heat to medium and add reserved lemon grass, galangal, lime leave, chilies, sugar, and salt and stir for 1 minute.  Add tofu, mushrooms and lime juice and cook for 2 to 3 minute until tender.

Transfer into soup bowls and serve immediately, garnished with red pepper and fresh coriander leaves.

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