Greens and Tofu

Every now and then I get a craving for tofu.

Not tofu dogs or tofu made to taste like meat - just plain firm tofu fried until it's a little crisp on the outside and chewy on the inside.

Served with greens and peanut sauce, as in the recipe below, it is fantastic.

This dish comes from Thai Vegetarian Cooking by Vatcharin Bhumichitr. I don't eat a lot of Thai food because of the prevalence of fish sauce. However this author found vegetarian Thai recipes that don't just substitute soy sauce for fish sauce but focus on the good flavor of grains and vegetables.

To be authentic, this dish would be made with a Thai green called morning glory, but I used chard. Any mild green would work fine.

Thai Kitchen red curry paste is widely available. Use natural smooth or chunky peanut butter - the sugar and additives in the fake stuff will distort the flavor. The peanuts should be raw and unsalted. Grind them in a spice grinder or blender.

If you have a 1-lb block of tofu, cut it in half and store the extra in water in a covered container in the fridge. Change the water daily, and use within a week.

The recipe called for an additional 1/2 tsp of salt, but I found it too salty. Larry didn't, and if you're used to fish sauce you might enjoy the extra salt too. Taste and see what you think.

Serve with brown rice for a hearty, healthy meal.

Greens and Tofu
1 bunch chard
1/2 lb firm tofu
2-3 tbsp oil
1 tsp finely chopped garlic
1 tbsp red curry paste
1 tbsp soy sauce
1 heaping tsp peanut butter
1/4 cup water
1/4 cup raw peanuts, ground

Stem the chard, wash the leaves well, and put them in a large covered pot with just the water that clings to them. Place over medium heat and let cook a few minutes, then stir and replace the lid. Cook until soft, checking every few minutes to make sure they're not browning. Chop and set aside.

Slice the tofu into 6 pieces about 1/4-inch thick and pat dry. Warm 2 tbsp oil in a 9-inch cast-iron fry pan (or a wok) over medium heat. Carefully add the tofu - it will splatter. Let cook on one side until it's golden brown (about 5 minutes), adding more oil if necessary so it doesn't stick. Turn over and cook the other side. Remove from the pan and set aside on doubled paper towel to drain.

Put the garlic in the leftover oil in the fry pan and cook until golden brown. Add the curry paste and stir briefly. Add the soy sauce, peanut butter, water and peanuts. Whisk together until it makes a sauce.

Arrange the slices of tofu on the greens. Pour the sauce over the top. Serve with brown rice.

Serves two.