Tofu Curry with Bok Choy and Peanuts

All day long it looked like it was dusk. Low gray clouds straddled the mountain tops and the fields virtually disappeared in fog. It had been a long week, I was tired, and I wanted a home-cooked meal, but one that didn’t take a lot of effort. A vegetarian meal with a spicy sauce that uses mostly kitchen pantry staples was the perfect recipe!

I love Thai food and always order red curry sauce as opposed to green curry, but now I’m not sure why. I’m a convert! While comparing the bottles of red and green curry paste I have in the fridge (I buy Thai Kitchen brand), the only difference between the two is red and green chilis, everything else is the same. Though I think the green curry is a bit milder (note to non chili heads!), I found it gave just the right amount of warmth I wanted. Paired with coconut milk, the blend of lemongrass and tangy lime made a flavorful sauce. I don’t know how to cut a baby bok choy into a “wedge,” so I just chopped them. And no need to fry the tofu in advance, put everything in a Dutch oven and stir. That’s all the effort you’ll have to do.

I made a pot of brown rice, and had thought about making it fancier, adding some coconut milk, flaked coconut, and chopped fresh ginger, but decided against the extra effort, but that would be a great addition. And this received a rousing thumb’s up from The Eater of the House; upon his second helping, he declared this the BEST dish I’ve EVER made! “You better write about this!” he said. And so I am.

This warm, bright emerald-green sauce took the day’s gray color away and was the perfect end to the week and start of the weekend!

green curry

Tofu Curry with Bok Choy and Peanuts

This recipe first appeared in the September 2015 issue of Cooking Light magazine.
Yield: Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)

1 1/4 cups packed fresh cilantro leaves, divided
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 (15-ounce) can light coconut milk
1 (14-ounce) package firm water-packed tofu, drained and cubed
12 ounces baby bok choy, cut into wedges
1 (8-ounce) can sliced bamboo shoots, rinsed and drained
3 tablespoons lower-sodium soy sauce, divided (use tamari for gluten-free)
1/8 teaspoon kosher salt
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
1/2 cup roasted unsalted peanuts, chopped

1. Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.

2. Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.

3. Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.

MVK’s Like of the Week: The Doughnut Project, West Village, New York City
doughnuts 2 I had made plans way back in June, and the time had finally come to meet my girlfriends in New York City on Halloween. We didn’t have much on our itinerary, lots of walking, bookstores, and doughnuts were at the top of the list; Jana’s friend, Troy Neal, recently opened The Doughnut Project in the West Village and we were going to check it out!

Now, anyone who knows me well knows that doughnuts and pie are my weaknesses; offered a nice fluffy glazed doughnut I have a hard time saying no. But walking around the city for the day allowed me to feel a little bit better about having a late afternoon indulgence!

I admit I was skeptical having my first test bite of an Olive Oil and Pepper doughnut. Who would have thought it would be delicious, but it was! We decided to sample three: Beet Stuffed with Ricotta, a Maple-Bacon Bar, and Salted Chocolate.

doughnuts 1I love beets and wondered what those who don’t like these ruby reds thought, but they seem to be their most popular doughnut. I can see why; the rich ricotta with a bright red sweet topping was my favorite. The dough itself is very nutmeggy so it actually has flavor as opposed to other bakery sweets. Do you know what a maple bar is? I didn’t, but I do now as I was educated on Seattle’s maple bars, which is a doughnut shaped like a bar. We don’t have anything like that on the East Coast (it’s not a cruller), but The Doughnut Project has them! A thin layer of a maple frosting with a piece of bacon, it was decadent! And the chocolate doughnut was out of this world. And it was real chocolate glaze, not like a cake frosting you find on some other doughnuts. Paired with the nutmeg dough it was SO good.

Coffee is the only hot drink sold, but they have a non-compete clause with the tea shop next door, so I was able to buy a cup to have with my sweet snack. You can find them on online in all the usual places, http://www.thedoughnutproject.com/, on Facebook, Twitter (#TDP_NYC), and on Instagram. I have plans to go back to New York in the spring and I know I’m going to take a long walk so I can stop off for another visit!

The Doughnut Project
10 Morton Street
New York City

Advertisements

4 thoughts on “Tofu Curry with Bok Choy and Peanuts

  1. “All day long it looked like it was dusk. Low gray clouds straddled the mountain tops and the fields virtually disappeared in fog.” A wondeful opening to your cooking story.
    A rousing thumb’s up from The Eater of the House!

  2. Pingback: Creamy Butternut Squash Soup Plus MVK’s *Like* of the Week | My Vermont Kitchen

  3. Pingback: Tis the Season: Mexican Chocolate Cookies Plus MVK’s *Like* of the Week | My Vermont Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s