No surprise, I had so much fun at BottleRock Napa Valley over the weekend. The highlights? Dancing with the crowd while The Killers and Bruno Mars performed, watching Masaharu Morimoto and Trisha Yearwood work their magic on the Culinary Stage, and sipping on JaM Cellar’s California Candy Rosé and Butter Chardonnay.
I chowed down on a lot of tasty food, too. Standouts included: Paella Valenciana from Gerard’s Paella, late-night pad see ew and duck noodle soup from Osha Thai Restaurant & Bar, and a rotisserie chicken taco from C Casa in Oxbow Public Market. Needless to say, I indulged.
So it’s time for lighter fare, such as this vegetarian tofu curry. The dish is packed with fresh produce and flavor, thanks to the addition of aromatics (like lemongrass, ginger and garlic), spices and coconut milk. And the meal comes together in about 30 minutes, which means it’s a godsend for hurried cooks and tired festivalgoers (like me).
More of a meat eater? Simply add some cooked chicken or shrimp to the vegetarian tofu curry.
Recipe adapted from Vegetarian Times.
- 1 8-oz. package extra firm tofu
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons avocado oil, divided
- ¾ cup diced shallot
- 1 tablespoon chopped lemongrass (tough outer leaves removed)
- 1 serrano pepper, seeded and finely diced
- 1½ teaspoons minced fresh ginger
- 1½ garlic cloves
- 1½ teaspoons curry powder
- ½ teaspoon ground turmeric
- 1 cup coconut milk
- 2 carrots, peeled and cut diagonally into ¼" pieces
- 2 cups broccoli florets
- ¾ cup grape or cherry tomatoes, halved lengthwise
- ½ small red bell pepper, cut into ¼"-thick strips
- cooked rice noodles or rice, for serving
- Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch) and season with salt and pepper.
- In a medium pot, heat 1 tablespoon avocado oil over medium heat. Arrange tofu in the pot in a single layer and cook, turning occasionally, until browned all over. Transfer to a plate and set aside.
- Combine the shallot, lemongrass, serrano pepper, ginger and garlic in a food processor and purée until smooth.
- In the same pot used to brown the tofu, heat remaining tablespoon avocado oil over medium heat. Add shallot mixture and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add curry powder and turmeric and cook for 1 minute.
- Add coconut milk, carrots and 1 cup water. Bring to a boil and then reduce heat to medium-low. Simmer for 10 minutes.
- Add broccoli, tomatoes and bell pepper and cook for 5 minutes or until vegetables are fork tender.
- Add prepared tofu and cook for 1 to 2 minutes or until warmed through. Season with additional salt and pepper to taste. Serve with rice noodles or rice.
