Friday, October 7, 2011

grilled tofu with red curry peanut sauce

This Grilled Tofu with Red Curry Peanut Sauce is so healthy and great tasting. Taste like it came from a Thai restuarant. Trust me on this one!
Photo taken under the Malibu Pier

While taking this picture, I was once again reminded of the disastrous tidal wave that struck Thailand. The ocean reseeds and within seconds comes charging towards you at full speed with so much power that you barely have seconds to escape. And to think, the wave in front of me was only two feet. I get chills thinking about the terror brought onto the Thailand people by the tsunami. I pray that we will never experience something like that in Malibu.
grilled tofu with red curry peanut sauce
Recipe by California Health & Longevity Institute
1 14 oz., packages EXTRA FIRM tofu, drained
1 tablespoon olive oil
1 tablespoon olive oil
1 green onion, minced
½ tablespoon minced ginger
1 teaspoon chopped garlic
1 tablespoon Thai red curry pasted
1/3 cup smooth natural peanut butter
½ cup lite coconut milk
¼ cup chicken broth
½ tablespoon sugar
½ tablespoons reduced sodium soy sauce
Pinch of black pepper
1/1/2 tablespoon lime juice
1/3 cup chopped cilantro
  • Soak skewers in water
  • For sauce, heat oil in saucepan over medium heat. Add green onion, ginger and garlic. Sauté for 2 minutes Add curry paste; sauté for 1 minute
  • Mix in peanut butter, coconut milk, broth, sugar soy sauce and pepper
  • Bring to boil, then reduce to simmer for 10 minutes
  • Let cool; stir in lime juice and cilantro
  • Preheat grill to medium heat
  • Cut tofu into large cubes and let marinade in sauce for 10-20 minutes
  • Skewer tofu
  • Brush kebabs or grill lightly with oil
  • Grill kebabs for 2-3 minutes on each side or place under broiler until lightly browned
  • Transfer to platter and drizzle remaining sauce over top

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