Red Curry Coconut Stir Fry
We planted herbs today on the ledge outside our front window. Hung Tibetan prayer flags across the patio. Ate dinner in the fresh air.
Not all days are magical, but some surprise you with their quiet perfection. The unexpected visit of a dear friend. The children offering to set the table, and setting out candles. A late-night swim. Teenagers so exhausted from the day, they put themselves to sleep and remind you with their flickering eyelashes and quiet breathing that they are, indeed, the little babies you cradled just moments ago.
Dinner tonight was quick and unplanned. We were far more focused on pressing roots into dirt, coordinating flavors with colors. Didn’t the oregano look so nice spilling out of the red pot as it was? Weren’t the chives splendid, standing at attention in the turquoise pot as they did?
These questions can cause one a great deal of mulling. Mulling can cause one to forget that dinner must be served at some point in the evening.
So we whipped up a quick stir fry. But, oh. The sauce. The sauce. The sauce.
Almond butter, red curry paste, coconut milk. Tofu fried in hemp seeds. HEMP SEEDS, you guys.
It’s just one of those days.
Rather perfect in it’s surprising, spontaneous way.
Red Curry & Almond Stir Fry over Brown Rice [Vegan]
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Make this a super quick meal by nabbing a pre-cut packet of Asian Veggies from Whole Foods and a bag of cooked brown rice from the freezer section, as well. This flavorful meal is easy to pull together, elegant enough for guests, yet simple enough to talk a table of kids into eating veggies without much fuss at all.
For the Tofu:
1 (14 ounce) block extra-firm tofu
2 tablespoons soy sauce
juice of 2 limes
1/2 cup raw, hulled hemp seeds
1/2 cup flour
1/2 teaspoon salt
several tablespoons coconut oil for pan frying
For the Almond Coconut Curry Sauce:
1 tablespoon olive oil
3 cloves garlic
1/2 onion, diced
1/2 red bell pepper, sliced thin
1/2 cup cauliflower, coarsely chopped
1/2 cup broccoli, coarsely chopped
1/2 cup mushrooms, sliced
1/2 cup cabbage, finely chopped
1/2 cup snow peas
3 tablespoons almond butter
1 tablespoon Thai red curry
1 (13 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon vegan sugar
6 cups brown rice, cooked
Preheat oven to 350 degrees.
Slice the tofu lengthwise into three large slices, then cut the slices into bite-sized triangles. Whisk together the soy sauce and lime juice. Drizzle over tofu and allow to marinate while you prepare to pan fry the tofu. Heat the oil over medium-high heat.
In a small bowl, stir together the hemp seeds, flour, and salt. Press the tofu into the hemp seed mixture, coating on both sides. Transfer the tofu to the hot oil and cook until golden brown. Transfer to a baking sheet and place tofu in hot oven while you prepare the veggies and sauce.
Drizzle the olive oil into a large pan over high heat. Add the garlic and onion and cook for 30 seconds, then toss in the remaining veggies. Stir fry for 1-2 minutes, constantly stirring to keep the veggies from burning. Move the veggies to the edges of the pan, leaving the center of the pan open. Place the almond butter and curry paste into the center of the pan. Whisk together with coconut oil until smooth and well-combined. Add the soy sauce and sugar, then use a large spoon to mix the veggies and sauce together. Cook until the sauce begins to boil, turn down the heat and simmer for about 1 minute.
Serve sauce & veggies over rice, topped with your hot tofu. Enjoy!