Close X
Saturday, November 23, 2024
ADVT 
Food

GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

By Chef Lucky Dhillon, 09 Apr, 2018
    Yield:  6 servings
     

    INGREDIENTS

    2 tbsps canola oil
    1 red Thai chili, chopped
    4 clove garlic, chopped
    1 ½ tbsps ginger, chopped
    1 large onion, chopped
    3 lime leaves
    1 tbsp lemon grass, chopped 
    1 tbsp fresh basil leaves, chopped 
    600 ml coconut milk
    50g smooth peanut butter
    1 tbsp palm sugar
    1 lb firm tofu, cut into thick slices
    2 tbsps soy sauce
    2 tbsps vegetable oil 
    1 tsp dry garlic
    200 g fresh snap peas
    1 tbsps green onion, chopped
    2 tbsps roasted peanuts for garnish
    Salt to taste
     

    Preparation

     

    For the coconut peanut curry:

    In a medium sauce pot heat vegetable oil, add onions, Thai red chili, garlic, and ginger. Stir and cook for two to three minutes, or until onions are translucent. 
     
    Add lime leaf, lemongrass, coconut milk, and salt. Continue to stir for one minute, then add palm sugar and peanut butter. Reduce heat to low and simmer uncovered for five to seven minutes. 
     
    Remove the pot from heat, and puree the sauce mixture using hand kitchen blender until smooth sauce. 
     

    For the grilled tofu:

    Cut the firm tofu into thick slices and gently toss with oil, soy sauce and dry garlic. Chill for one hour before grilling. 
     
    Using BBQ or grilling pan, grill the tofu until you have nice grill marks on each side. Using a sauté pan heat curry sauce, stir in fresh basil, green snap peas and cook for three minutes. 
     
    Stir in grilled tofu, and mix gently until all the tofu is nicely coated with the thick curry sauce. 
     
    Serve hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.
     
     
    ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details. 

    MORE Food ARTICLES

    Shaam Savera

    Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn. 

    Aloo Nazakat

    Ingredients 4 large potatoes      2 tbsps oil + for deep-frying ...

    Sanjeev Kapoor: The King of Chefs

    Enjoy easy and delicious recipes from the ‘King of Chefs’, Sanjeev Kapoor, himself.&n...

    Peshwari Lamb Kebab

    This delightful kebab recipe features grilled lamb chops marinated with raw papaya, garlic, groun...

    Grilled Aubergine Rolls

    Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.

    Tandoori Ananas

    Tandoori Ananas

    This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.