SPICY VEGGIE & TOFU COCONUT THAI CURRY

Spicy Veggie & Tofu Coconut Thai Curry

Spicy Veggie & Tofu Coconut Thai Curry:

     (dedicated to all my Vegan, Veg, Organic Hippies 3>)

1 pkg. tofu, extra firm (press out water and dice into small cubes)

2-3 T. olive oil

1 large Vidalia or white onion, diced

1-3 T. red chili oil (or to taste)

2-3 t. red curry paste

1-2 t. red pepper flakes (or to taste)

1 can bean sprouts, drained

1 can bamboo shoots, drained

1 can water chestnuts, drained

1/2 head white cabbage, diced into small bite size pieces

2 zucchini, quartered and diced

2 yellow squash, quartered and diced

1 package shiitake mushrooms, washed and diced

1 small head of broccoli chopped with stems included

1 pkg. soba noodles

1 can unsweetened coconut milk

1-2 t. organic raw sugar, to taste

8 oz. chicken stock (either organic version or vegetable stock, depending on your preference)

Salt & pepper, to taste

Juice of 1 lemon plus the lemon zest

1 bunch scallions, diced (for garnish)

Warm olive oil in a saute pan.  Drain tofu and press out as much water as possible without breaking the tofu, then cut into small cubes.  Add red pepper flakes (to taste) and saute on medium until brown.  Add salt and pepper (to taste).  Remove from pan and cool on a paper towel.

Add red chili oil and red curry paste to saute pan and cook diced cabbage until slightly tender.  Add bean sprouts, bamboo shoots and water chestnuts and continue to saute approx. 2-3 minutes.  Cabbage should be tender, but still have a slight crunch.

In a separate pan, steam zucchini, squash and broccoli in 1/2 inch of water, until tender with a slight crunch.  Add salt and pepper, to taste.  Drain off water and set aside.

Cook soba noodles in 8 oz. chicken stock, according to package directions.

Add coconut milk and a little sugar, at a time, according to taste, to the cabbage mixture.  Turn to simmer and stir occasionally.  Add juice of one lemon, along with lemon zest, additional red pepper flakes, black pepper and salt (according to taste).  Once heated through, add this to the soba noodles and chicken stock.  Add veggies and tofu and toss lightly, making sure to not break up the noodles or vegetables. 

To serve, ladle into a bowl and garnish with diced scallions and pretty chopsticks!