Friday, January 22, 2010
Thai Stirfry with Thai Tofu and Jasmine Rice
This is one of John's favorite meals, a great way to get tons of veggies, and extremely easy. Unfortunately, I completely finished preparing the sauce before realizing my coconut milk had gone sour. I ended up having to throw it away, make 2 trips the grocery store (also ran out of curry powder!), and eat a very late dinner. But still a nutritiously filling meal with lots of leftovers to make packing lunch for John simple.
The sauce consists of 2-3 diced garlic cloves, an inch-long diced piece of fresh ginger, and a large onion diced. This is all cooked down in a wok or large pan. After the onions are soft and translucent, pour in a can of coconut milk, a Tbsp lemon juice, a teaspoon rapadura (or brown sugar), and 2 tsp curry powder. When this is warm and bubbly, you can add any veggies you want and cook them to your desired consistency. We like crunch veggies, so we cook it for no more than a few minutes.
It goes very well over Jasmine rice and this is a great recipe but takes about 40 minutes so get it cooking first!
I also baked Thai flavored tofu to go along with the stirfry.