Presenting - Coconut cilantro curry with Tofu, served with brown rice. Absolutely delicious . . . NGREDIENTS * 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 * 2 tablespoons chopped cilantro stems * 8 ounces cremini mushrooms * sea salt to taste * 3 tablespoons prepared red curry paste * 1 cup unsweetened coconut milk * Zest and juice of 1 lime * 1 cup snow peas * Basil and/or cilantro leaves, for garnish * Brown or white rice, for serving PREPARATION 1. Cut tofu into 1-inch slabs and let sit for 20 minutes. Cut into 1-inch cubes. 2. 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. Season with salt. 3. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add lime zest and juice. ...
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