Recipes for the Web

Barrington Software Incorporated

PAN-GLAZED TOFU WITH THAI RED CURRY SAUCE

NYT 02/21/01

Time: 20 minutes

16 ounces firm or extra-firm tofu

1/4 cup coconut milk

1/4 cup chicken stock

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon Thai red curry paste

1 teaspoon sugar

1 tablespoon peanut oil

Minced cilantro for garnish.

1. Cut tofu crosswise into eight 1/2-inch-thick slabs. Blot tofu dry between several layers of

paper towels.

2. Combine coconut milk, stock, fish sauce, lime juice, curry paste and sugar in small bowl and

set aside.

3. Heat oil in large nonstick skillet until shimmering. Add tofu and cook over medium heat until

golden brown, 6 to 7 minutes. Turn and cook about 5 minutes more.

4. Add coconut milk mixture to pan and simmer, turning tofu once, until liquid reduces to thick

syrup and tofu is glazed, about 2 minutes. Transfer tofu to serving platter and scrape glaze left in

pan over tofu. Garnish with cilantro and serve immediately.

Yield: 2 to 4 servings