Spicy Green Bean & Tofu Curry

I used to be a vegetarian. For five years I was meat free. With the exception of the first week. I thought tuna fish didn't count, so I ate it. Every day. For a week. I never missed meat much. Every now & then I would get pangs for a good eel roll or brisket sandwich, but who doesn't? During my veggie tenure I plowed through many a box of tofu, but since I haven't paid much attention to the stuff. I missed it.

Spicy Green Bean & Tofu Curry, for 2 - 3
1 block extra firm tofu, cubed
1 medium handful green beans, steamed
1 c. baby spinach
1/4 c. vegetable oil
1/2 tsp. sesame oil
1 tbsp. gram marsala*
1 tbsp. curry powder*
1 tbsp. cumin*
1 bay leaf
3 cloves garlic, minced
1 jalapeño, sliced with seeds
1 small nub ginger, peeled & minced
salt to taste
2 c. cooked jasmine or basmati rice

Plus:
1 - 2 tbsp. yellow curry paste
1/4 - 1/2 c. coconut milk
OR
1/2 c. prepared yellow curry sauce (such a Trader Joe's Yellow Curry)

Cube & drain the tofu in between a few paper towels (weight it on top with a plate or cutting board for the best drainage). Menwhile, in a medium saute pan heat the oil with all of the cumin, curry powder, gram marsala & a bay leaf. *This may seem like quite a lot of spices, but they absorb into the oil making a sauce of sorts. Once the oil is heated, add the tofu cubes & fry for about 2 minutes on each side. Set aside.

While the tofu is frying, blanch the green beans in a bit of boiling water. While the green beans are blanching, add the garlic, ginger & jalapeño to the oil & cook for about 1 minute. Drain the beans then add them to the oil. Add the spinach as well. Cover & cook until the spinach wilts, about 3 minutes, then add the tofu, & either coconut milk & curry paste OR prepared curry sauce. Serve over rice.

One year ago today: Pastel Azteca & Buttery Basil Eggplant & Mushroom Stir-Fry