Skillet Thai Curry with Sweet Potatoes and Tofu

For a simplified and streamlined Thai curry recipe, we used red curry paste, widely available in supermarkets, sautéing the curry paste in a little oil and then adding the coconut milk for a deep flavor without a lot of time or effort. Considering the trend toward lighter eating, we chose tofu to play the starring role in our Thai curry recipe. It became slightly slimy when cubed and immediately added to a simmering base, so we tried browning the cubes first, a vast improvement. We also added snow peas and strips of red pepper, which provided a crispness that complemented the texture of the tofu, as well as providing the dish with vibrant color.

Serves 4 to 6

Ingredients

14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 - 1 ½ tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or Braggs Liquid Aminos for vegan)
4 teaspoons light brown sugar
¼ cup water
2 medium sweet potatoes (about 1 ½ pounds), peeled and cut into ¾-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into ¼-inch strips
½ pound snow peas, strings removed
½ cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice 


Instructions

The heat of red curry paste can vary from brand to brand, so unless you are familiar with the particular brand you are using, or you really like spicy food, it’s better to start off with the lesser amount indicated. In the test kitchen, we use Thai Kitchen brand, which is widely available in supermarkets. This curry is a satisfying meal on its own or can be served with rice. Light coconut milk can be substituted for the regular coconut milk; however, the sauce will be slightly thinner. Use a nonstick skillet to keep the tofu from sticking to the pan.

1. Slice the tofu into ¾-inch planks. Lay the planks on a clean kitchen towel and cover with a second kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into ¾-inch cubes.

2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on one side, about 2-4 minutes. Gently stir the tofu and cook until a second side is golden brown, about 2-4 minutes. Transfer to a plate and set aside.

3. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.

4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately with freshly cooked rice.

Farro and Green Bean Salad

 "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.


INGREDIENTS

1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper

INSTRUCTIONS

In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.

Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.

Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.

In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.

MAKE AHEAD

The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.

NOTES

One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.

http://www.foodandwine.com/recipes/farro-and-green-bean-salad

Fiesta Bean Salad

Slightly adapted from a recipe by Mary Sue Milliken and Susan Feniger 

1 red bell pepper

1 yellow bell pepper

1 poblano chile

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

1/2 tsp cumin

1/4 tsp chipotle powder (or chili powder)

1 teaspoon salt

1⁄2 teaspoon pepper

1 small red onion, finely diced

1 can (~15 oz) canned, rinsed, and drained black beans

1 can (~15 oz)  canned, rinsed, and drained pinto beans

1 can (~15 oz) canned, rinsed, and drained navy or great northern beans

cilantro leaves, coarsely chopped (~1⁄4 cup)

Core and seed the bell peppers and poblano and cut them into a small 1⁄4-inch dice. The pepper and chile cubes should be similar to the size of the cooked beans.

To make the dressing, in a large bowl whisk together the olive oil, vinegar, spices, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for at least 2 hours or (even better) overnight.  Adjust seasoning before serving. 

For more color and a little extra sweetness, add whole kernel corn.

Kung Pao-Style Tofu and Veggies with Ramen

Ingredients

                      

• 3 tablespoons vegetable oil·                       
• 1 pound extra firm tofu
• soy sauce
• cornstarch

• 1 red bell pepper, cored and sliced thinly
• 1 cup frozen peas, defrosted
• a couple crowns of broccoli, cut into small florets·                        
• ½ cup roasted unsalted peanuts, chopped or crushed                      
• 3 garlic cloves, minced                      
• 1 tablespoons grated fresh ginger                      
• 1/8 teaspoon red pepper flakes (more if you like the dish hotter - this amount gives a slight warming to the lips - the original recipe calls for 1 tsp which is really hot)                       
• 2½ cups low-sodium vegetable broth                      
• 3 (3 oz.) packages ramen noodles, seasoning packets discarded                      
• 2 tablespoons hoisin sauce                      
• 1 tablespoon rice vinegar                      
• 2 teaspoons toasted sesame oil                      
• 4 scallions, thinly sliced        

Directions

1.  Drain tofu block then cut it horizontally into two slabs and press between paper towels (put a weight on top) for several minutes to remove some of the water.

2.  Cut the two slabs into cubes and place them in a shallow container.  Sprinkle some soy sauce over them and turn them to absorb all of the soy sauce.  Transfer the cubes to another shallow container containing cornstarch and turn the tofu until all sides are coated with cornstarch then place the tofu pieces on a wire rack

3.  Heat a 12" non-stick frying pan with a shallow amount of vegetable oil in it until the oil is shimmering.  Place the tofu cubes in the oil (should start frying immediately) and pan fry until bottom of tofu cubes are brown.  Adjust heat as needed.  Turn cubes and continue frying until all sides are golden.  When complete, transfer the cubes to a paper lined plate to drain and keep warm in a warm oven.

4.  Wipe out the frying pan with paper towels then add 1 tablespoon of the oil to it and heat over high heat until very hot.

5.  Add the bell pepper and cook until pepper is softened, 2 to 3 minutes.   Transfer to a bowl.

6.  Add another tablespoon oil to skillet and return to medium-high heat until shimmering.   Add the broccoli and stir fry constantly until the florets are bright green and a little browning has occurred.  Add a few Tablespoons water, put a lid on the frying pan, and reduce the heat to low.  Let the broccoli cook for 3-5 min until the broccoli is cooked as much or little as you prefer.  Remove the lid, raise the heat, and stir fry the broccoli again until most of the moisture has evaporated from the broccoli.  Transfer the cooked broccoli to a bowl with the red pepper.

7.  Add another Tbsp oil to skillet, add the garlic, ginger, and red pepper flakes and heat until fragrant, about 30 seconds.

8. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender, but there is still liquid in the pan, several minutes.

7.  Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, a minute or two.

8.  Stir in broccoli, peppers, peas, and peanuts.  Stir/toss until everything is hot.  Add the tofu cubes and stir to mix. Sprinkle with scallions before serving.

 Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.

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