Green Curry Crisp Tofu<\/p>\n
<\/p>\n
14 oz. Firm Tofu<\/p>\n
3 T. finely minced Green Onion, White and Pale Green Parts<\/p>\n
1 tsp. Thai Green Curry Paste<\/p>\n
\u00c2\u00bd tsp. Soy Sauce<\/p>\n
2 T. Olive Oil<\/p>\n
<\/p>\n
Drain the tofu and pat dry with paper towels.\u00c2\u00a0 Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1\/2 inch by 3\/4 inch and 1\/2 inch thick. Use the tip of a small knife to cut a pocket in one long side of each piece of tofu, being careful not to cut through either of the other 3 sides. In a small dish, stir together the green onion, curry paste, and soy sauce. Use a small spoon (such as a demitasse spoon) or the tip of a small knife to spread about 1\/2 tsp. of the curry mixture in the ouch of each tofu piece. Pinch the piece of tofu from the sides to help open the pocket a bit, to make filling it easier.\u00c2\u00a0\u00c2\u00a0 Heat the olive oil in a large heavy skillet, preferably nonstick, over medium-high heat. When the pan is hot, add the tofu pieces and cook until browned and crisp, 3 to 4 minutes. Turn the pieces and brown well on the other side, 3 to 4 minutes longer. (You may find that a bit of extra oil is needed to help the second side crisp up well.) Transfer the tofu to a platter or plate and serve warm, with a small dish of soy sauce alongside for dipping. The tofu will be best served right away.<\/p>\n","protected":false},"excerpt":{"rendered":"
Green Curry Crisp Tofu 14 oz. Firm Tofu 3 T. finely minced Green Onion, White and Pale Green Parts 1 tsp. Thai Green Curry Paste \u00c2\u00bd tsp. Soy Sauce 2 T. Olive Oil Drain the tofu and pat dry with paper towels.\u00c2\u00a0 Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1\/2 inch by 3\/4 inch and 1\/2 inch thick. Use the…<\/p>\n