Since Alex and I are talking about going out for BBQ for dinner, I only felt it appropriate that I eat vegetarian for lunch. I had a package of tofu in the fridge, as well as an assortment of vegetables and an open container of green curry paste. More than half of the lunches I make are usually an experiment in fridge shopping - open up the door, see what's inside and hope for the best. Sometimes it works out, but sometimes it's an unmitigated disaster. Recently I have been very busy with work so I haven't had the time to whip up anything more gourmet than a simple omelet or reheated leftovers for lunch. But since I have the free time and the inclination to make lunch today, I am going for it - particularly since I am already planning on stuffing my face with ribs this evening.
I served my tofu over the leftover coconut rice from last week so it was a very coconut-y meal. You could also serve the tofu over regular steamed rice, or solo. I really liked doubling up on the coconut, but it's probably not for everyone. My thoughts on this meal are best summed up by saying that if there is a meal that could turn me vegetarian, this isn't it. It was good, but not amazing. The tofu wasn't quite as flavorful as I had hoped for, nor did it crisp up as much as I intended it to. I probably didn't pat it dry well enough after marinating it in the soy sauce. But all of those criticisms aside, I liked the meal. It made a nice lunch. In the future I might play with the ingredients a little more to give it a bit more kick - perhaps a little more green curry paste, more lime juice, or the addition of cilantro. I would also toss the cashews in with the sauce when I sprinkle in the lime juice so that they get coated in the green curry coconut sauce.
Recipe after the jump!