Even though it's hot and sticky outside and the cicadas are screaming, I still can't put down my wok. Standing over a pan-full of frying tofu and vegetables while sweat beads on my forehead makes it even more worthwhile when you are sitting down and eating this awesome vegetarian curry!
Ingredients:
1/4 cup canola oil
4 oz tofu cut into 1-2 inch strips
1 small head of broccoli
2-3 handfuls of green beans
1 zucchini, cut into 1/2 slices
2 or 3 handfuls of mushroom slices
for the sauce:
1/2 medium sized can of coconut milk
1 cube of vegetarian bullion
1-1.5 tablespoons of curry paste (I use Patak's)
1 inch piece of fresh ginger root shredded or 1/2 tsp ginger powder
1 cup of brown rice
2 cups water
Prepare the vegetables and keep them close to the wok for quick, efficient cooking. Heat the oil in the wok over medium heat until it starts to smoke. Add the tofu with a long-handled utensil (to avoid spatter burns) and fry it until it has all browned on both sides.
My general rule of thumb is to add vegetables in the order of their water content. Since the broccoli is the hardest one (least watery) here, add it after pushing the browned tofu up into the sides of the wok. Cook the broccoli until it has softened a little and push it up before adding the green beans. Once they have cooked, add the zucchini slices and the mushroom slices along with the ginger.
Stir-fry everything together for about a minute and then add enough water to cover the bottom of the wok. Add the bullion cube and let that dissolve before adding in the coconut milk and curry paste. Stir the sauce in with the vegetables until everything has blended and then lower the heat and let the mixture simmer for about 10 minutes to blend the flavors together.
Turn off the heat and add the curry to helpings of rice and enjoy outside with a nice frosty beverage. (A crisp white wine is a good choice)
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