Red curry paste is in the Asian aisle of most markets. Try to buy bean sprouts the same day you use them; they’re more perishable than you think.
|2||carrots, cut into
|¼||pound green beans, trimmed|
|1½||cups fresh bean sprouts|
|1||red bell pepper, seeded and cut into thin strips|
|½||cucumber, halved lengthwise and cut crosswise into ¼-inch-thick slices|
|1||package (14 ounces)
extra-firm tofu, drained
|2||teaspoons curry powder|
|¼||teaspoon salt, or more to taste|
|2||tablespoons canola oil|
|⅓||cup creamy peanut butter|
|3||tablespoons hot water|
|3||tablespoons lime juice|
|1||tablespoon soy sauce|
|2||teaspoons brown sugar|
|2||teaspoons Thai red curry paste|
1. In a large saucepan, combine eggs and water to cover. Bring to a rolling boil. Cover the pan, remove from the heat, and let stand for 12 minutes. With a slotted spoon, transfer eggs to a bowl of very cold water. Peel eggs, dry, and halve lengthwise.
2. Return the egg water to a boil. Add the carrots and cook 1 minute. With a slotted spoon, transfer to a bowl of very cold water; drain and rinse with cold water. Transfer to a bowl.
3. Add green beans to the boiling water and cook for 4 minutes or until they are tender but still bright green. With a slotted spoon, transfer to a bowl of very cold water; drain and rinse with cold water. Transfer to another bowl.
4. On each of 4 plates, arrange 2 egg halves, some carrot, green beans, bean sprouts, red pepper, and cucumber.
5. Cut tofu lengthwise into ½-inch-thick slices. Place slices on several layers of paper towels. Cover tofu with additional towels and let stand 5 minutes. Cut each slice
into ¼-inch-by-½-inch-by-2-inch strips. In a bowl, combine the
cornstarch, curry powder, and ¼ teaspoon salt; gently toss with tofu to coat it.
6. In a large nonstick skillet over medium-high heat, heat oil and swirl to coat the pan. Add the tofu and cook for 10 minutes or until crisp and browned, turning to brown all sides. Divide tofu evenly among the plates.
7. In a bowl, whisk the peanut
butter, water, lime juice, soy sauce, brown sugar, curry paste, and a generous pinch of salt. Spoon the dressing over the salad.
Adapted from “Cooking Light Global Kitchen”