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     Title: Green Curry Glazed Tofu
Categories: Vegetables, Chilies, Curry, Citrus, Grain
     Yield: 2 Servings

    16 oz Block extra-firm tofu
          Salt
    14 oz Can full-fat, unsweetened
          - coconut milk
     3 tb Thai green curry paste;
          - up to 4 tb
     1 tb Coconut oil; more as needed
     2 c  Vegetables; chopped
     2 tb Lime juice
          Cooked rice or another grain
          - to serve

 Cut the tofu in half lengthwise, then slice crosswise
 into 6 sections. (You'll have 12 squares total.)
 Transfer to a towel-lined plate and pat dry, then
 sprinkle with salt.

 Transfer the coconut milk to a liquid measuring cup or
 medium bowl, add the green curry paste, stir with a fork
 until smooth, then season to taste with salt. (Be aware
 that some curry pastes are quite salty.)

 Arrange the tofu in an even layer in a large (12-inch)
 nonstick or well-seasoned cast-iron skillet. Pour 2
 tablespoons coconut-curry mixture over the tofu and flip
 the tofu to coat. Set the skillet over medium-high and
 cook tofu without flipping until the skillet is dry and
 the undersides of the tofu are speckled golden, 3 to 5
 minutes.

 Add the oil, swirl to coat, then flip the tofu. Cook
 until browned and crisp, 3 to 5 minutes, then flip once
 more until the remaining side is browned and crisp, 1 to
 2 minutes, adding more oil as needed. Transfer to a
 plate.

 If the skillet is dry, add more oil, over medium-high,
 then add the vegetables, season with salt and cook,
 without stirring, until charred underneath, 2 to 3
 minutes. Pour in the remaining coconut-curry mixture and
 boil, stirring occasionally, until the vegetables are
 crisp-tender and the liquid has thickened to a glaze, 4
 to 5 minutes. (The sauce is ready when a spoon dragged
 across the bottom of the skillet leaves a trail.) Turn
 off the heat, stir in the lime juice, then add the tofu
 and gently stir to coat. Season to taste with salt. Eat
 on top of rice.

 TIP: This recipe accommodates any vegetable that will
 cook in 6 to 8 minutes. If you'd like to use a vegetable
 that takes longer, like sliced carrots or winter squash,
 sear them for a few additional minutes, tossing
 occasionally, before pouring in the coconut-curry
 mixture.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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