Sunday, November 04, 2007

Green Curry Tofu with Deep-Fried Rice Balls and Shiitake Mushrooms, Grilled Eggplant, Braised Brussel Sprouts, Stir-Fried Carrots

Dinner 11/04

Green Curry Tofu with Deep-Fried Rice Balls and Shiitake Mushrooms

Grilled Eggplant

Braised Brussel Sprouts

Stir-Fried Carrots

Why yes, the mushrooms on the rice do look like little mustaches!

We broke out the smoker box again -- this time smoking the tofu with black oolong tea for 20 minutes. Then the tofu cut into squares and stir-fried in the wok with a little tamari at the end. We've found that the rice balls work better if they're made from fresh rice. Also, they really don't need more than about a minute in the hot oil to be crispy on the outside while remaining soft on the inside. The green curry sauce is simply coconut milk with enough green curry paste added to make your eyes water... ;)

The eggplant were split in half and grilled with a combo of sesame oil and szechuan pepper. The brussel sprouts and carrots were stir-fried in canola oil first and then braised in a combo of tamari/water/anise seed.

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