Monday, March 30, 2009
This is my quick week-night dinner, a Thai curry. And it's gluten free!! :)
1 packet extra firm Tofu
1/2 cup prepared Seitan - optional
2 bunches green onions
3 celery ribs
1 packet mushrooms
1 green pepper
1 can (15 oz) light coconut milk
3 T Taste of Thai Red curry paste
2 T peanut butter (natural style is better)
1 T sugar
Chilli powder - optional, to taste
2 cloves Garlic, chopped finely
1 t ginger
Basil - optional
3 T cashews/peanuts
1 T olive oil, divided
Press Tofu between 2 plates and a weight to remove water. You can also freeze the tofu and then thaw it for a different texture.
Heat some oil in a wok and add chopped Tofu and pieces of Seitan (if using) till they brown.
Set aside Tofu and Seitan.
In a separate heat coconut milk with the red curry paste till combined.
Heat oil in the wok, add ginger and garlic till you smell the flavors of garlic and ginger.
Add green onions, celery, carrots, peppers. Cook till slightly cooked.
Add mushrooms. Cook for 2 more minutes.
Put Tofu and Seitan back into the mix.
Add the pre-prepared sauce. Add sugar, chilli powder (if using), cashews, peanut butter. Cook till flavors meld together.
Add basil and serve over hot rice!
I also made the doughnuts that Emily posted a few days ago - I used a mini-muffin pan instead of the doughnut one. It tasted great, but not sure if it was the taste of doughnut or a cupcake! I am not sure why I keep trying these sweet treats - not that I need to gain any weight at all!!