Monday, May 13, 2024
ADVT 
Food

GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

By Chef Lucky Dhillon, 09 Apr, 2018
    Yield:  6 servings
     

    INGREDIENTS

    2 tbsps canola oil
    1 red Thai chili, chopped
    4 clove garlic, chopped
    1 ½ tbsps ginger, chopped
    1 large onion, chopped
    3 lime leaves
    1 tbsp lemon grass, chopped 
    1 tbsp fresh basil leaves, chopped 
    600 ml coconut milk
    50g smooth peanut butter
    1 tbsp palm sugar
    1 lb firm tofu, cut into thick slices
    2 tbsps soy sauce
    2 tbsps vegetable oil 
    1 tsp dry garlic
    200 g fresh snap peas
    1 tbsps green onion, chopped
    2 tbsps roasted peanuts for garnish
    Salt to taste
     

    Preparation

     

    For the coconut peanut curry:

    In a medium sauce pot heat vegetable oil, add onions, Thai red chili, garlic, and ginger. Stir and cook for two to three minutes, or until onions are translucent. 
     
    Add lime leaf, lemongrass, coconut milk, and salt. Continue to stir for one minute, then add palm sugar and peanut butter. Reduce heat to low and simmer uncovered for five to seven minutes. 
     
    Remove the pot from heat, and puree the sauce mixture using hand kitchen blender until smooth sauce. 
     

    For the grilled tofu:

    Cut the firm tofu into thick slices and gently toss with oil, soy sauce and dry garlic. Chill for one hour before grilling. 
     
    Using BBQ or grilling pan, grill the tofu until you have nice grill marks on each side. Using a sauté pan heat curry sauce, stir in fresh basil, green snap peas and cook for three minutes. 
     
    Stir in grilled tofu, and mix gently until all the tofu is nicely coated with the thick curry sauce. 
     
    Serve hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.
     
     
    ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details. 

    MORE Food ARTICLES

    Rhubarb Soufflé Pistachio Crumble

    Recipes from one of the first Indian chefs to win a coveted Michelin star

    Crisp Fried John Dory with Gorkha Chutney

    Crisp Fried John Dory with Gorkha Chutney
    In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.

    Vietnamese Chicken Curry By Chef Atul Kochhar

    Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star. 

    Steamed Mushroom Momo

    Momos are a Nepalese dumpling similar to the Chinese dim sum but made with Nepalese/Indian ingredients and a touch of spice.

    Crispy Spinach Chaat

    This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.

    Achari Okra

    Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.