There is nothing like eating with a spoon. As our first utensil, it is likely that the soothing sentiment stems from our first bites, being fed by the spoonful, often lovingly and sometimes patiently by our parents. Regardless, the combination of nostalgic comfort and ergonomic ease just can’t be beat! So inspired by the spoon, this week we offered up a fresh yet cozy meal that required the one and only, in hopes that the diners might feel swaddled by their meals.
Curry Tofu with Celery
Rice with Pine Nuts, Dill, Dried Apricots & Cranberries
Carrot & Cabbage Slaw
Granola Chunks with White Chocolate and Dehydrated Strawberries
CURRY TOFU WITH CELERY
Yield: 8 servings
3 Containers Firm Tofu, cubed into spoon sized pieces
2 T Curry Powder, divided
2 T Garam Masala Seasoning, divided
1 T Kosher Salt
1 can Coconut Milk
2 T Garlic, Minced
2 T Pickled Ginger, Minced
10 Celery Stalks & Leaves, sliced
salt to taste
Preheat Wok or Fry Pan on medium high heat
1. Drain the tofu and let it dry on some towels. Toss the tofu with half of the curry powder and garam masala and all of the salt. Sauté in hot wok/fry pan until all tofu cubes are toasted, trying not to move too much so they can develop a nice crust. This will take about 5 min. Remove from pan and allow to drain excess oil on a paper towel.
2. Next, scrape off the fatty top from the coconut milk and add this to your pan as your cooking fat.
3. Add garlic and stir, careful not to burn, then add the remaining dry spices. Once garlic and spices have created a nice paste with the coconut milk add the pickled ginger and stir to incorporate.
4. Add tofu and celery to the pan and stir fry for 3 minutes, then add the remaining coconut milk, reduce heat and let simmer for 10 minutes.
5. Taste and adjust seasoning accordingly.