Crispy Curry Tofu

Ingredients

Yield:

Serves 4

• Tofu

  • ½ lb Soft Tofu cut into 4
  • ¼ Cup Tempura flour
  • ½ Cup Panko
  • 1 Cup Tempura batter
  • Salt and Pepper to Taste

• Curry Sauce

  • 2 Tbsp Red curry paste
  • ½ Cup Unsweetened coconut milk
  • ½ Cup Water
  • 2 Kaffir lime leaves
  • 1 Stalk of Lemongrass
  • 1 Tbsp Brown sugar

• Miso Glaze for Eggplant and Asparagus

  • ¼ Cup Mirin
  • ¼ Cup Sake
  • ¼ Cup Yellow miso paste
  • 2 Tbsp Brown sugar

• Braised Shitake Mushrooms

  • ¼ Cup Mirin
  • ¼ Cup Water
  • 3 Tbsp Yamasa soy sauce
  • 4 Kaffir lime leaves
  • 12 Shitake mushroom tops

• Sautéed Watercress

  • 1/b Washed Organic Watercress
  • 1 Tbsp Grape Seed Oil
  • Salt and Pepper to Taste

Preparation

Difficulty:

medium

Time:

1 Hour

1. Tofu

   • Season tofu with salt and pepper
   • Roll it in flour, then into tempura batter, then panko
   • Fry at 350degree for about 3 minutes or until golden brown

2. Curry Sauce

   • Combine all ingredients and bring to simmer for 5 minutes
   • Strain through fine china cap

3. Miso Glaze for Eggplant and Asparagus

   • Combine mirin and sake and reduce them by half
   • Slowly add miso paste and cook it for at least half an hour
   • Add brown sugar and blend well

4. Braised Shitake Mushrooms

   • Combine all ingredients, bring to simmer
   • Let it sit for at least 30 minutes then remove the mushroom
   • Save the liquid for one more use or use it as a broth for soup

5. Sautéed Watercress

   • Preheat med size sauté pan on high heat and add oil
   • Add Spinach to pan and season with salt and pepper
   • Sauté until wilted. Remove from heat and drain excess water