Coconut Tofu and Thai Red Curry

My husband has decided to go vegan.  He says he's doing it for me because it makes me so happy.  It is a very selfless endeavor for him because he is a full-time farmer who burns loads of calories a day chopping firewood, clearing land, driving machinery and all of that jazz.  He needs a rib-sticking supper.

Thai Red Curry with Coconut Tofu

Trying to feed him three hearty meals a day and snacks has become a part-time job and I am loving it.  I get to be totally creative in the kitch again, but I only have a limited amount of time because of my work, the kids, Pelham's school schedule and laundry. ;)

Here's last night's vegan, gluten free 30-minute meal.

I started with preparing Coconut Tofu and cooked the rice at the same time. Then moved on to chopping up the veggies and sauteing in a pan and then adding the coconut milk and spices.  Then heated the oil in the fryer and fried up the Coconut Tofu.  By that time, all elements of the meal where piping hot and ready to be plated.

Rice
Go ahead and start cooking your rice, in the amount  you need, according to package directions.


Coconut Tofu
Ingredients:
1 Tbsp. flaxseed, ground mixed with 3 Tbsp. water
1/2 c. rice flour
2/3 c. grape juice (you can use beer too)


1 block of Twin Oaks Tofu, cut into 1/2 inch thich triangles


1 bowl filled with 1/4 c. rice flour


1 bowl  filled with 2 c. coconut flakes


Directions:
In a large bowl, whisk together the ground flaxseed and water.  Let stand for 2 - 3 minutes to thicken.  Add rice flour and grape juice and whisk until smooth.  

Coconut Tofu

Cut Tofu into triangles and coat with plain rice flour.  Shake off access flour.  Pick up tofu by one corner and dredge in your flaxseed mixture.  Tap access off.  While still holding corner, coat all sides of rectangle in coconut flakes.  Place on a cookie sheet.  


Continue with all of the tofu.  Place cookie sheet in fridge until fry time.


Heat the oil in your fryer or pan to 360 degrees.  Fry for 2-3 minutes or until golden.  Remove from oil and place on a plate with paper towels to cool. 


For a dip I used equal parts teriyaki sauce and Graves Mountain hot pepper jelly.  Mixed them together and put into a small dipping bowl.  But you can always use orange marmalade mixed with mustard and horseradish, Thai peanut sauce or whatever combination of flavors you like.


Thai Red Curry
Ingredients:
1 Tbsp. coconut oil
3 cloves garlic, minced
2 Tbsp. chopped ginger root
1/2 c. yellow onion, sliced thick
1/2 c. bell pepper, sliced thick
1/2 c. thick sliced portabella mushrooms
1/2 c. eggplant, sliced and quartered
1/2 c. broccoli florets
1/2 c. carrots, cut into small slivers
1 can (14 oz.) coconut milk
1 Tbsp. prepared Thai Red Curry
1/2 tsp. Bang! Bang! Bangarang!
2 Tbsp. Shebang! spiced sugar blend
Fresh basil and cilantro, chopped


Directions:
In a large skillet, heat the oil to medium heat.  Saute garlic and ginger.  Add onions and peppers.  Add eggplant and shrooms.  Saute for about 5 minutes more.  


In a large bowl to the side, whisk together the coconut milk, red curry, and Bang! spices.  Pour milk into pan. Add broccoli and carrots.  Bring to a low boil and then set to simmer for 10 minutes.  Right before you serve toss in the fresh herbs and stir.


Serve hot over rice.


So, I made this feast last night and it was SO filling.  Chris couldn't believe that he was completely satisfied and stayed satiated for the whole evening!  I was very happy too because I love Thai food and any excuse to use coconut milk in any dish.  It had a whole lot of flavor and the kids even loved it.  But, they didn't like the coconut tofu, but in all fairness, I didn't ask them to try it, like I usually do.  I was so hungry from working outside that I was just so happy they enjoyed the rest.

I hope you do too.