30-Minute Curried Tofu and Veggie Meal

I just made this last night and even though I had a house full of kids plus a cold it was all very doable (very unlike Allison, I am not the best at washing my hands! although, to be honest, I'm almost positive I caught the cold while swipping the sample lipstick on my lips at the Bobbi Brown counter in Nordstroms just the other day. I know, I know---- Allison you have to be just appalled even at the idea!) I need to get better by tomorrow though because for once Andy is not on call and we have "date-night" planned (YAAY!)

anyway, although this is certainly a “big-flavor” meal, it’s surprisingly appealing to kids (I should have taken a photo of them all but was not feeling up to it---I had the brilliant idea to save on clean up time I would let them all have a "picnic" on the garage floor while sitting on beach towels eating off paper plates. this was actually a very good idea as clean up was a snap and the kids thought it was a blast---not to worry Allison, I used very clean beach towels =)

I've toned the spice down somewhat, but to increase the heat just add more curry paste. And, although any whole grain brown rice will work fine, I especially like Wehani, a russet-colored brown rice with an intriguing hearty texture and the aromatic scent of hot buttered peanuts (Lundberg Family Farms manufactures this particular variety available in supermarkets and online at www.lundberg.com). If you cook your rice in a rice cooker in advance, the “hands-on” time for this meal is less than 30-minutes.

1/2 cup plain, unsweetened soymilk (such as Silk brand)
1 tablespoon plus 2 teaspoons red curry paste (such as Thai Kitchen brand), divided
1 package (14-ounces) extra firm tofu, drained, patted dry and cut into 1/4 inch blocks
Salt, to taste
1/2 cup white whole wheat flour
3 tablespoons sesame oil, divided
2-inch gingerroot, peeled and grated
4 cloves garlic, finely chopped
2 medium Spanish onions, peeled, halved and cut into thin strips
2 teaspoons raw honey
1/3 cup coconut milk
1/3 cup water
1/2 cup yellow raisins
1 cup frozen petite peas
1/2 cup chopped unsalted peanuts
2 cups cooked whole grain brown rice (we suggest Wehani variety)

1.In a small bowl, whisk soymilk and 1 tablespoon of the red curry paste together. Dip tofu in the mixture and let sit for 3-4 minutes. Remove tofu from liquid and set on paper towels to drain. Season tofu with salt to taste. Dredge tofu lightly in flour.

2.Heat 1 tablespoons sesame oil in a large skillet over medium-high heat; add tofu and sear for 3-4 minutes each side, or until all sides are golden and crisp. Remove tofu from the skillet and set aside.

3.Pour the remaining 2 tablespoons of sesame oil into the “dirty” skillet and heat over medium-high. Add the grated ginger and garlic and sauté 30-45 seconds. Add the onions and cook for 3-4 minutes, or until softened. Add remaining 2 teaspoons red curry paste, honey, coconut milk, water and raisins; simmer 3-4 minutes, or until liquid evaporates. Stir in frozen peas and sauté until thawed and warmed through. Add peanuts. Return tofu back to the skillet and cook an additional minutes. Serve curried tofu and vegetables over cooked brown rice.