Another purple food infatuation – and Tofu & Broccoli Curry
One of the foods that I’m currently *in love* with is the black japonica rice from Lundberg Farms. It’s a blend of black and mahogany short-grain rices, and it cooks up to a beautiful, plump, deep purply-black color. I just adore it. It’s not all looks, either; it cooks beautifully, tastes nicely nutty and has a good bite to it.
Between this rice, the purple carrots I so adore, and the Adirondack blue fingerling potatoes I’ve been getting at the Ithaca farmer’s market (which are also a brilliantly deep purple!), I suppose it would appear that I have a noticeable love for purple foods. And that would be correct. :)
So, stir fries have had a solid spot in our dinner rotations lately, mainly so I can eat this japonica rice. This one is a pretty straightforward tofu and broccoli Thai-style red curry (with coconut milk, YUM). It has a few things going for it: not only are the white tofu and emerald green broccoli brilliant gorgeous against the deep purply black rice, but the garnishes really make it: I top it with crushed peanuts and some finely chopped fresh mint, cilantro/coriander and/or basil. And a lime wedge to squeeze on top.
We recently had a pretty great dinner with this as the main course. The menu was as follows:
- mojitos to start (okay, um, definitely not Thai but SO GOOD. And the mint and lime kind of tied into the other dishes…right?)
- tofu and broccoli red curry over this lovely rice
- coconut milk ice cream with ginger and lime
Yes, the ice cream was a GREAT topper to the spicy curry, with similar flavors…I’ll be posting that recipe tomorrow!
Tofu & Broccoli Curry
1 inch piece of ginger root, peeled and finely chopped
2 garlic cloves, finely chopped
1 tablespoon canola oil
1 tablespoon Thai red curry paste
1 14-oz can coconut milk (lite is fine)
1/3 cup water, chicken broth, or vegetable broth
1 tablespoon fish sauce
2 tablespoons brown sugar
1 block firm tofu, cut into 1/2 inch pieces (I use Nasoya organic)
1 head broccoli, trimmed and cut into florets
1 cup black japonica rice, cooked according to directions on package
crushed peanuts (crush with a meat mallet or rolling pin)
In a large saute pan or wok, heat the canola oil over medium high heat until hot. Add the garlic, ginger and red curry paste, and saute until very fragrant, about 1 minute. Add the can of coconut milk, stir to combine, and let this simmer for 5 minutes. Next, add the water (or broth), fish sauce and brown sugar, and simmer 10 minutes longer.
Add the tofu and broccoli to the pan with the sauce in it. Simmer them in the sauce until the broccoli is bright green and crisp-tender, about 5-7 minutes.
Serve the curry over the rice, spooning extra curry sauce over the rice. Garnish with crushed peanuts, mint, coriander, basil, and a lime wedge.