I should probably rename this blog to something like “Being Inspired by Janet” since I’ve done so many of her recipes!
Do you ever see photos of recipes and think, I dunno, it’s not particularly beautiful… but once you have read the ingredients you know it will be tasty? This was the case. No, wait, I’m not saying Chef’s photo was not beautiful! But before I put my foot further into my mouth, please do read on.
How the hell did I get to my recipe if Janet’s recipe was: Thai-Inspired Stir Fried Pork with Green Beans (and Jasmine Rice). (Please click here to see her post. You can even listen to her podcast, too!)
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Like this: We had a discussion on her blog about different proteins and I honestly thought I would be using pork but that’s not what I found in my freezer. I am, once again, on a mission to empty fridge, freezer and cupboard so, tofu was chosen. Now, about the veg. No green beans but I had purple cauliflower. Why not? The rice? I had no jasmine but I did have basmati.
How about the sauce ingredients? Did I have everything? I think so. Wait. Red curry paste. Hmmm. All I had was Patak’s Hot Curry. That will do.
This is why I love cooking so much. You can be inspired; you can follow to the letter, or you can improvise. It won’t always be successful but just trying something new can be quite exciting and you never know, you could really surprise yourself.
Thai-Inspired Tofu with Purple Cauliflower and Basmati Rice
Equipment
- 1 Wok
- 1 medium sized pot with lid
- 1 medium-sized bowl to marinate tofu
- 1 small bowl to mix sauce ingredients
Ingredients
- 1 block firm tofu (plain) pressed to remove as much liquid as possible, and cut into bite-sized pieces
- 2 tbsp fish sauce
- 1 cup rice (I used basmati)
- 1 head cauliflower (I used purple) cut into bite-sized florets, (next time, I will blanch them for a couple of minutes and pour into an ice bath, then drain)
- 3 tbsp neutral oil (I used grape seed)
- 2 tbsp red curry paste (or more if you want more spice)
For the sauce:
- 2 tbsp brown sugar
- 1-3 tbsp fish sauce
- 1/2 cup water
Instructions
- Toss pressed and cut tofu with 2 tbsp fish sauce in medium bowl and set aside to marinate
- Put rice on to cook according to package directions
- While rice cooks, mix sauce ingredients in a small bowl and set aside
- Add just enough oil to coat the bottom of the wok or big pan and heat on high
- Add 1/2 or 1/3 of your tofu in a single layer and make sure you do not crowd the pan or it won't brown properly; turn to brown all sides and then put aside on a plate
- Sear remaining tofu, adding oil as necessary, and removing when nicely browned
- Turn heat off to allow wok to cool down.
- Turn heat back on to medium
- Stir in the curry paste and mix constantly allowing it to bloom and become fragrant
- Add the remaining sauce ingredients and stir until sugar is fully dissolved - if the sauce seems too thick, add more water
- Return tofu to wok and stir well
- Add cauliflower florets and stir well, until cooked to the desired level - I like a good crunch (and might suggest
- Remove from heat and serve, either directly on or beside your rice
Well done, and I’m sure The Simmering Chef is very proud of you for making do with what you have. That’s a skill in itself!
Thank you, my friend! I love when you inspire me and than I go way off course but still 😉
I couldn’t figure out whose blog this was from the email notification! 😂 And I seem to be following, but not.
This sounds good to me, though I would up probably use more curry paste. I know you know that I know what you mean about being inspired by. I do Thai-style curries with coconut milk, too.😉
Hahaha!! I have been rather lax in posting here lately. So, very glad you are here!
I could have added more paste. In this case, it had just the right amount of zing. I do, as well, and was glad this one was out there (sans coconut milk).
I love how you adapt and make it all work well. So impressive!
Thank you, Ms Monika. I figured it was worth a try… Not a pretty dish but definitely a very tasty one!
Q
Yum? Meet O!
B
B
Thank you. It’s gotta be one of the ugliest dishes I’ve shared but the flavour won, so here we are 😉
Q