CURRY RICE BOWL WITH TOFU AND BLACK BEANS AND VEGETABLES ENJOY DAN:

NORTH AFRICAN CURRY RICE BOWL WITH TOFU AND BLACK BEANS

                                                                                               By CHEF DAN

Serves 4

INGREDIENTS:

1 (14 Oz) package firm tofu

1 cup brown rice

2 cups water

2 tablespoons olive oil

1 (15 Oz) can black beans, drained and rinsed

2 zucchinis, halved, cut on the bias

1 patty pan squash, cut into cubes

1 onion, sliced between the root and stem end into 1/2-inch slices

1 roasted red pepper

1 bunch of asparagus, trimmed

1 head broccoli, cut into florets

2 garlic cloves, minced

1 (19 Oz) can May Ploy coconut milk

2 tablespoon lime juice

2 tablespoons red curry paste

1/4-cup peanut butter

1 tablespoon brown sugar

1/2-cup chopped fresh cilantro

Sea salt and freshly cracked black pepper as needed

DIRECTIONS:

1.   Place tofu between several paper towels place in strainer and top with heavy object: let drain for 20 minutes.

2.   Pat dry and cut into 1-inch cubes.

3.   In a sauce-pan, bring rice and salted water to a boil, reduce heat and simmer for 20-25 minutes.

4.   Roast bell pepper over open flame and blacken on all sides.

5.   Place in plastic bag and when cool rub blackened off in the bag.

6.   Heat oil in a wok over medium-high heat, when sizzling.

7.   Add curry paste and cubed tofu sauté for 2-3 minutes.

8.   Set aside.

9.   Add black beans, zucchini, patty pan squash, onion, roasted pepper, broccoli, asparagus, and garlic, sauté 5 minutes.

10.                Stir in coconut milk, lime juice, peanut butter, sugar, and cilantro.

11.                Simmer for 10-12 minutes.

12.                Stir in tofu and serve, and season with salt and pepper.

13.                Serve in bowls starting with the rice and vegetables on top.

ENJOY DAN:            BON-APPETITE!!