Wednesday, April 13, 2011
Red Curry Tofu
The definiton of fish sauce is "a condiment that is derived from fish that have been allowed to ferment." Does that sound as delightful to you as it does to me? Ok, probably not. And when you open the bottle, it smells...well, like fermented fish. But when you cook with it, oh when you cook with it, it brings such depth and new flavors to your food that you'll immediately start expressing your love for fermented fish all over town. I have lots of recipes that incorporate fish sauce, but this one was easy for a Wednesday night; plus, I had all of the ingredients on hand. Experiment with fish sauce - I think it's one of those "you either love it or hate it" things, but if you love it, let me know, and I'll send over many ways to use it!
1 package extra firm tofu
1/4 cup coconut milk (I buy a can and freeze what I don't use)
1/4 cup chicken stock
1 T. fish sauce
1 T. lime juice
1 t. Thai red curry paste (you can freeze this too)
1 t. sugar
1 T. vegetable oil
Take the tofu and cut into 1/2" slices and blot dry between paper towels. This will take a few pieces.
Combine everything except tofu and oil into a bowl and mix together.
Heat oil in pan over medium heat and add tofu. Brown on 1 side (about 10 minutes) then flip and brown on the other (about 5 more.) Add the sauce to the pan and simmer until it thickens. Serve over rice.