Red Curry Tofu
(grilled tofu topped with a deep-fried rice ball and red curry sauce: coconut milk, tamari, red curry paste, sambal oelek)
Seared/Steamed Brussel Sprouts
A re-creation of the dish we had at Dragonfly last weekend. We ended up making mini-verions using a smaller size of tofu -- a block cut into eight thick squares, marinated in tamari, salt, pepper, lemongrass, ginger and a pinch of smoked paprika, then grilled.
The rice balls were made from leftover jasmine rice (from Saturday) that added a little rice flour and tamari to help them keep their shape -- the rice at Dragonfly was a short grain (couldn't tell if it was arborio or sushi) that was already pretty glutinous, but our jasmine wasn't -- hence the rice flour.
The sauce was straight-ahead coconut milk based -- Liz added the sambal oelek to punch up the flavor -- which it certainly did.
We loved it at Dragonfly -- we loved it at home ;)