AFRICAN PEANUT CURRY RICE BOWL WITH TOFU ENJOY DAN:

AFRICAN PEANUT CURRY RICE BOWL WITH TOFU by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup browns rice

2 cups of water

1 tablespoon olive oil
1 summer squash, thinly sliced

 1 onion, halve and thinly sliced

2 garlic cloves, minced

2 tablespoons yellow curry paste

Can (19 Oz) can coconut milk?

1/4-cup peanut butter

2 tablespoon soy sauce

1 tablespoon brown sugar

2 tablespoons lime juice

1/4-cup vegetable broth

1 red roasted bell pepper, slice into 2-inch strips

1 head of broccoli, cut into florets.

1-1/2 cups snap peas cut on the bias in half

1 package firm tofu.

1/2-cup chopped fresh cilantro

Sea salt and freshly cracked black pepper.

DIRECTIONS:

1.   Place tofu between several paper towels and top with a heavy object.

2.   Let drain for 20 minutes.

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

4.   Set aside.

5.   Roast bell pepper over open flam and blacken on all sides.

6.   Place in plastic bag and let rest 20 minutes.

7.   Scrape of brunt skins in the plastic bag.

8.   In a sauce-pan, bring rice and 2 cups of salted water to boil over high-heat.

9.   Recue heat and cook, stirring occasionally for 20 minutes.

10.                Meanwhile, heat oil in a wok over medium heat when sizzling.

11.                Add summer squash, onions, season wit salt and pepper and sauté 5 minutes.

12.                Stir in garlic and curry paste and sauté 1 minute longer.

13.                Stir in coconut milk, soy sauce, sugar, lime juice, and vegetables broth, and bring to a boil.

14.                Stir in vegetables and simmer for 10-12 minutes.

15.                Stir in tofu and cook another 2 minutes.

16.                In a serving bowl add cooked rice and place all ingredients on top.

ENJOY DAN:          BON-APPETITE!!