CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb22   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut Red Curry w/Tofu   
    Categories: Vegetables, Mushrooms, Chilies, Herbs, Citrus   
         Yield: 4 servings   
       
        14 oz Extra-firm tofu   
         1 tb Peanut or safflower oil   
         1    (1") ginger root; peeled,   
              - minced   
         2    Shallots: minced   
              +=OR=+   
         1 sm Onion: minced   
         2 cl Garlic: minced   
         1    Thai chile; seeded, thin   
              - sliced   
              +=OR=+   
         2    Serrano peppers; seeded,   
              - thin sliced   
         2 tb Chopped cilantro stems   
         8 oz Cremini mushrooms;   
              - quartered   
       1/2 ts Sea salt; more to taste   
         3 tb Prepared red curry paste   
         1 c  Unsweetened coconut milk   
         2 ts Asian fish sauce   
              Zest and juice of 1 lime   
         1 c  Snow peas   
              Basil and/or cilantro   
              - leaves; garnish   
              Brown or white rice; to   
              - serve   
       
     Cut tofu into 1" slabs and place on paper towel-lined   
     baking sheet. Cover with another layer of paper towels   
     and place another baking sheet on top. Let sit for 20   
     minutes. Cut into 1" cubes.   
        
     Heat oil in a large skillet over medium high heat. Add   
     ginger, shallots, garlic, chile and cilantro stems, and   
     sauté until tender, about 5 minutes. Add mushrooms and   
     sauté until golden brown and tender, about 5 minutes.   
     Season with salt. Stir in curry paste and cook 2   
     minutes. Pour in coconut milk, scraping up any curry   
     paste with a wooden spoon. Add fish sauce, lime zest and   
     juice. Add tofu cubes and snow peas. Simmer until the   
     sauce thickens slightly and the snow peas are tender, 7   
     to 10 minutes, stirring frequently. Taste and add more   
     salt and/or fish sauce if needed.   
        
     Serve warm with brown rice and a scattering of torn   
     basil and/or cilantro leaves on top.   
        
     By: Melissa Clark   
        
     Yield: Serves 4   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Jalapenos are only small pickles. Go ahead. Take a bite.   
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