Green Curry Tofu With Black Rice

Serves 4.

Note: Green curry paste varies in heat, so start with 1 tablespoon and see if you need more. If you'd like more chewiness to the tofu, try frying it first in canola or coconut oil. To do so, heat plenty of oil in a sauté pan or wok and stir-fry the cubes until browned, then add to the coconut milk mixture in the pan. If you want a scattering of chopped roasted peanuts or cashews on top, definitely go for it. From Robin Asbell.

• 1 lb. extra-firm tofu

• 1 c. black rice (sometimes called Forbidden Rice); or use white rice

• 1 (15-oz.) can coconut milk

• 1 tbsp. green curry paste, or more to taste (see Note)

• 2 tbsp. light brown sugar or palm sugar

• 1 tbsp. soy sauce

• 1/4 tsp. salt, to taste

• 2 oz. fresh shiitake mushrooms (2 c. before stemming and slivering; or 2 c. button mushrooms)

• 1 small yellow bell pepper, slivered

• 1 c. snap peas, trimmed

• 1/2 large lime, cut in 4 wedges

• 1/2 c. Thai basil, plus sprigs for garnish (or use regular basil)


Drain tofu and wrap in a towel, blotting the excess water from the tofu. Cut the tofu in 3/4-inch cubes and reserve.

Bring 1 1/2 cups water to a boil in a small pot, and add the black rice. Bring to a boil, then reduce the heat to low and cover tightly. Cook for 25 minutes, or until all the water is absorbed. Take off the heat, and let stand, covered, until serving time.

In a wok or large skillet, heat coconut milk over medium-high heat. Add curry paste and mash it to mix well, then stir in sugar and soy sauce. Bring to a simmer, reducing the heat to keep it from boiling hard, and stir until fragrant. Taste for spiciness. It will thicken a bit and get a bit spicier, but if it seems mild to you, just add another teaspoon of curry paste, one at a time, until you reach your desired heat.

Add the mushrooms, yellow bell peppers and tofu and cook until the vegetables are soft and the sauce is slightly thickened, about 4 minutes. Add the snap peas and stir gently until the peas are bright green. Squeeze a lime wedge into the pan and stir; taste to see if you need more.

Serve over the cooked rice, scatter Thai basil over the curry and garnish with lime wedges and sprigs of basil.

Nutrition information per serving:

Calories480Fat27 gSodium460 mg

Carbohydrates49 gSaturated fat17 gTotal sugars12 g

Protein19 gCholesterol0 mgDietary fiber5 g

Exchanges per serving: 1 vegetable, 2 starch, 1 carb, 1 ½ medium-fat protein, 3 ½ fat.