I just love when a dinner idea sparks my imagination and I happen to have everything on hand to create exactly what I envisioned. Inspired by my favorite Thai restaurant, I set out to make a sweet, spicy, creamy curry filled with fresh, delicious veggies and tofu. I really hit the nail on the head with this awesome recipe from ohmyveggies.com
This dish is quick and easy to prepare, only taking a few minutes if you grill the tofu and cook the rice ahead to warm at service time. I am a real stickler about tofu texture and for me, the drier the better. This tofu has been drained, pressed, frozen, thawed and pressed again. This gives it a fantastically chewy texture that absorbs marinade very well.
I buy an extra block from time to time and keep it in the freezer for future use. Tofu keeps great frozen for a good six months, so it makes sense to stock up.
At service time, top the hot rice with cubes of grilled tofu, then gently ladle the curry and vegetables over the tofu and rice. It will heat it enough while preserving the nice firm texture.