Golden Tofu Flashes in a Saffron Sea
Tofu as Fish, Swimming in a Saffron Sea
This harmonious dish need not resort to Judo to make its point. Instead, it employs subtlety and intrigue with a hint of the exotic to entice its desciples. A puzzle box, beguiling in its complexity, its simplicity becomes clear to those who apply themselves.
Ingredients:
Peanut Oil
1 box Extra Firm Tofu
2 Bell Peppers of your favorite color
3 TBSP Soy Sauce
1 TBSP Brown Sugar (optional)
3 cloves garlic
1/3 cup water
1 Can Coconut Milk
Two Limes
Saffron Rice (you can purchase basmati rice pre-seasoned with saffron and tumeric or make your own)
Method:
Set two cups of water and 1/2 cup (half the can) of coconut milk to boil. Add the saffron rice, stir once, then reduce heat and cover. Cook for 25 minutes, until rice is fluffy. Add a squirt of lime juice and stir before serving.
Drain and slice the tofu in to 1/4 inch steaks. Heat the peanut oil in a non-stick pan and add the tofu. Resist the urge to touch it for 2-3 minutes, at which point the tofu will have browned on the bottom. Have patience, grasshopper. Well browned tofu will release from the bottom of the pan, while partially cooked will stick when you try to flip it. Brown the tofu on all sides.
While the tofu is cooking, core and slice two bell peppers and prepare the sauce. Combine soy sauce, brown sugar, water, and garlic. Add the peppers and the sauce to the tofu and stir. Finally, add the remaining coconut milk and the juice of one lime. If the milk is too thick, you may increase the water up to 1 cup. Reduce the sauce, but take care not to overcook the peppers.
Place the tofu on the bed of rice and serve.