Green Curry Tofu with Collard Greens, Rice and Shiitake Mushrooms
We've been making this dish for more than five years now, and we're always finding new ways to tweak it.
The tofu was cut into 16 squares, smoked with oolong tea for 25 minutes, pan-fried in canola oil until golden brown on both sides and finished with 1 tbs. of tamari.
The collard greens were cut into thin strips, pan-fried in canola oil on med-high heat while turning constantly until wilted (about 4-5 minutes). Then turn the heat down to low, add 1 tbs. of tamari, stir to combine, put the lid put on and braise for 10 minutes. Keep warm.
The shiitake mushrooms were thinly sliced and pan-fried, with an added 1 tsp. of tamari at the end of cooking. Set aside.
The rice was steamed for 20 minutes, molded into golf-ball sized pieces and deep-fried for 30-45 seconds at 375F. Drain and set aside.
The sauce was 4 oz. coconut milk, 1 tsp. tamari, as much green (or red) curry paste as you can handle, a tiny little bit of lime to balance the flavor, and black pepper to taste. Bring to a simmer until slightly thickened. We also added a tiny bit of pan-fried green garlic because we had some left over.
To plate, add the tofu squares, a layer of collard greens, the rice balls and finally the shiitake mushrooms. Add the sauce around the base of the tofu until it coats the plate.