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?Braised tofu red curry?I generally don’t like to use a lot of oil in my cooking and try have oil-free options. But in this recipe, braising the tofu made for a killer delicious red curry. ?Recipe: Press and dry 7oz extra-firm tofu to remove excess liquid. (7oz is half of 14oz block that tofu is usually sold as.) Cut into triangles about 1/4 inch thick. Heat, in large non-stick skillet, enough neutral oil to reach half way up tofu triangles. Pan fry tofu until both sides are golden brown. Remove from heat. In separate skillet, heat a little neutral oil and sauté 8oz trimmed green beans until slightly charred. Remove beans from skillet. Add a little more oil to same skillet and sauté 1 small white onion until translucent, about 5 minutes. Add 1 tbsp finely grated ginger and 3 minced garlic cloves and sauté another 30 seconds. Add 2 tbsp Thai Red Curry paste (I use Thai Kitchen) and cook another 2 minutes. Add 1-14oz can coconut milk, 1/4 cup water and stir well. Simmer a few minutes. Add 1-2.8oz packet dried ramen noodles, the sautéed green beans and the pan fried tofu. (You may want to add more tofu or veggies, like chopped red bell pepper, if you like a less-soupy curry.) Bring back to a simmer, cover, and cook until noodles are ready, about 5 minutes. Remove cover after 3 minutes and turn over ramen so other side can cook, while breaking apart the noodles with a spatula. Cover and cook another 2 minutes. If ramen are still not fully cooked, simmer a little longer and add a little more water if needed. Once ramen are done cooking, remove cover and mix in 1-2 tsp maple syrup, 1 tbsp tamari or soy sauce and 2 tsp fresh lime juice. Salt and hot sauce to taste. Top with chopped cilantro and peanuts. .
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