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

    Yellow Lentils & Lamb Stew with Steamed Mustard Fragrant Jasmine Rice

    Ingredients 1 pound boneless lamb cubed 4 tablespoons vegetable oil 1 cup...

    Chef Lucky Dhillon

    As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.

    Lentil & Charred Broccoli Chat

    Lentil & Charred Broccoli Chat

    “This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can  replace the broccoli." – Ratnani

    Chickpea and Almond Croquettes - By Chef Ratnani

    Chickpea and Almond Croquettes - By Chef Ratnani

    “The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani

    Vicky Ratnani: A Burst of Flavour & Flair

    Vicky Ratnani: A Burst of Flavour  & Flair

    Chef Vicky Ratnani shares some of these inspired recipes with DARPAN from his cookbook, Vicky Goes Veg.

    Bahpa Doi Pots de Crème by Chef Chauhan

    Bahpa Doi Pots de Crème by Chef Chauhan

    Enjoy Chef Chauhan’s flavourful take on the classic French dessert, Pots de Crème, a sugary custard.