This is pretty easy. You will need:
Peanut oil (vegetable will do)
Sesame oil
Sesame seeds
Drained firm tofu (slice, place on kitchen towels, cover with kitchen towels and heavy book; repeat)
Corn starch (about a tablespoon or more)
Sliced vegetables--I used orange bell peppers, zucchini, and frozen peas, but any nice firm veggie will do
Grated ginger (to taste--I used a piece half the size of my thumb)
Garlic, pressed (lots!)
Can of creamy coconut milk
Tom Yum Instant Hot and Sour Paste (which you will find at any Asian store)
Rice--I recommend jasmine or sushi rice
1. Slice the veggies, grate the ginger, press the garlic--you can leave them all on one big cutting board.
2. Make rice in rice cooker
3. Sprinkle drained tofu with cornstarch--I use a small sieve so the cornstarch isn't lumpy.
4. Heat oil in large pan or wok; put in tofu, turning once or twice until it looks crispy brown.
5. Remove and lay on paper towels to drain.
6. Put ginger and garlic in pan--you may need more oil--stir and add veggies. Stir occasionally for a few minutes.
7. In a small pot, put the can of coconut sauce and about a tablespoon (more if you like) of the Tom Yum sauce. Feel free to add grated ginger, too. Heat on medium, stirring occasionally.
8. When the veggies look nearly done, add the drained tofu and a little sesame oil and sesame seeds. Pour on the coconut-Tom Yum sauce. Keep on low heat and stir. Serve over rice--goes nicely with a glass of Prosecco or white wine, too. Or beer.
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| Yummy! |
