HS - I use this homemade red curry paste, but you can use any favorite store-bought paste as well.
8 ounces firm tofu, cut into 1/2-inch cubes
extra virgin olive oil
fine grain sea salt1 medium head of radicchio, romaine, or structured lettuce, trimmed and torn
3 cups of brown rice, room temperature or slightly warmed
1/2 cup peanuts
2 oranges (or blood oranges), peeled and segmented
1/2 cup crispy, fried shallots*
1-2 big handfuls of chopped herbs (basil, cilantro, or combination)
4 scallions, thinly slicedCreamy Red Curry Dressing:
3/4 cups cashew milk**
1 tablespoon red curry paste, or to taste
juice of one lime
1 teaspoon sugar or other sweetener
Toss the tofu in a bit of oil, and a sprinkling of salt, and roast until golden, 10 - 15 minutes. Alternately, you can sauté the tofu, or grill. Remove and set aside.
In the meantime, prepare the other ingredients, arranging in "neighborhoods" on a large platter (see photos), include the tofu on the platter. Make the dressing by combining the cashew milk, curry paste, lime juice, and sugar in a jar. Add a pinch of salt, shake well, and adjust to taste.
I like to let people make their own salad from the platter, and dress/toss on their own plate. Alternately you can dress and toss it on the main platter.
Serves 4.
*Crispy Fried Shallots: Peel and slice shallots paper thin, a small pile of them. Transfer to a small saucepan, cover with sunflower oil by 1/4-inch, and cook over low-medium heat until the shallots are deeply golden. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp, sprinkle with a bit of salt.
**1 cup cashews/2.5 cups water - Blend in high-speed blender until silky and creamy.
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