Emily's Garden Crispy Red Tofu with Red Thai Coconut Curry Sauce

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Emily’s Garden Crispy Red Tofu with Red Thai Coconut Curry Sauce Serves 6 Crispy Red Tofu with Marinade 2 (12oz) packs of firm tofu 1 tsp Red curry paste 3 Tbsp Tamari soy sauce Juice of one lime 1 cup Cornstarch Oil for frying Method for Tofu- Cut tofu into ¾ inch cubes. Whisk together the curry paste, tamari, and lime juice and marinade for 2-3 hours or overnight for more developed flavor. Remove from marinade and pat dry. Dust tofu in cornstarch and pan fry (or deep fry) until crispy. Remove to paper towel to remove excess oil. Red Thai Curry Sauce 1 can (12 oz.) coconut milk 3-4 Tbsp Red Curry Paste 1 oz. Fresh lime juice (juice of two limes) 3-4 Tbsp. Brown sugar 3 cloves Minced fresh garlic Method for sauce- Sweat garlic in canola oil for about two minutes. Add coconut milk and bring to a simmer. Add the remainder of the ingredients and reduce for 10-15 minutes. You want the sauce to coat the back of a spoon. (Continued on next page) Recipe provided by Jim Rose, Executive Chef Skidmore College Dining Services Stir fry Veggies for Crispy Red Tofu 1 oz Canola oil 2 cups Bok choy (coarsely chopped) 1 cup Julienne carrots 1 Red bell pepper, julienne 4 Chopped green onions 2 Tbsp Cilantro, chopped 1 Tbsp Fresh grated ginger root 3 cloves Chopped garlic Method for Veggies- Heat oil in wok or spacious sauté pan. Add carrots, bok choy, peppers, ginger and garlic and stir fry until veggies are crisp. Be careful not to overcook. Add fried tofu (from above) and toss with veggies. Assembly- Cook jasmine rice or Asian noodles according to package directions. Add tofu veggie stir fry, and finish with a nice ladle of the Red Thai Curry sauce. Top with fresh green onions and cilantro. Recipe provided by Jim Rose, Executive Chef Skidmore College Dining Services .

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