- 2 teaspoons canola oil
- 1 teaspoon peanut oil
- ½ cups scallions, 1/2″ slices, whites and light greens (reserve dark greens)
- 1 ½ cups shiitake mushrooms, cleaned, sliced
- 1 cup zucchini, cleaned, sliced 1/3 ” julienne
- 1 cup peppers, any colors, sliced 1/3 ” thick
- ½ cup snow peas, strings removed
- 2 teaspoons lemongrass, minced insides, outer hard layers removed
- 2 teaspoons fresh ginger, peeled and minced
- 2 teaspoons fresh garlic, peeled and minced
- 1 ½ teaspoons curry powder, your favorite variety
- ½ teaspoon Sriracha sauce, or pinch of red pepper flakes
- ¼ teaspoon cumin
- 1 tablespoon sugar
- 1 ½ cups coconut milk, not “lite”
- 1 ½ cup broth, vegetable or chicken
- 10 ounces silken tofu , cut into 1″ rectangular cubes
- 1/2 cup spinach leaves, washed, sliced very thinly (optional)
- 8 ounces asian rice noodles
- 1 ½ tablespoons fresh mint, or fresh thai basil – torn
- a squeeze of lime juice
In a large 2 quart skillet, heat the two oils over medium high heat. Add next 4 ingredients, scallions through peppers. Saute for 3 – 5 minutes or until crisp tender.
Add snow peas, toss. Add the flavoring ingredients, lemongrass through sugar. Stir to combine well, and saute 1 minute to release the flavors. Add the coconut milk and broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes uncovered.
The sauce will reduce slightly, watch that the vegetables stay bright and crisp. Slip in the tofu, cover with sauce. Do not stir it in too well
as the tofu will break up. Add optional sliced spinach, toss gently. Cook the rice noodles as the package directs. On each plate, mound some noodles, surround with vegetables, sauce and tofu. Squeeze a little lime juice over. Garnish with fresh chopped mint or thai basil. Slice the dark scallion greens and scatter on top.
If you do not care for curry: you can add 2 T. natural peanut butter for a nutty flavor.
Silken Tofu has a lovely velvety texture and mellow flavor and I prefer it to the firm variety.
Do not use “lite coconut milk” : it is coconut milk plus water, and not rich enough.
Curry powder is a blend of spices, and no two are alike. Check ingredients and try a few varieties.
Sriracha sauce is a sweet and sour red chili sauce that adds some heat and tang. Can substitute crushed red chiles.