always on deck: spinach & edamame green curry with forbidden rice & crispy tofu

There is nothing worse after a long day than finally surrendering and sinking into your couch, having just tackled some of the laundry mountain and endured a torture session at the gym, to then feel that familiar seven-thirty-hunger-pang strike only to remember that you, in fact, have nothing to eat for dinner.

The tragedy of it all!  Sure there is that box of Annie’s white shells and cheddar that beckons from the dark reaches of the pantry, with it’s cute little rabbit and promises of a full belly in 6 minutes flat.   And you could always dial in some takeout – Indian perhaps, or a bit of pad thai – that surely would quell the rumblings quickly…if not for all but undoing said torture and rendering you too comatose with salt and sugar to fold and put away said laundry.

Or you could also just suck it up and survey the wreckage that is your fridge after a tough weekend, picking in and around the half-drunk bottle of Savignon Blanc, the teetering-on-the-edge-last-sip of skim milk, and the ripe remnants of last Thursday’s tuna wrap that conveniently, you had forgotten about until just now.  There must be something in there you could eat, no?

(Insert dissatisfied-nose-wrinkle-face here.)

When the pickings are slim, a trip to the grocery market is out of the question, and you are stah-ahhhving for something nutritious and satisfying that didn’t come delivered to your doorstep in a cheap white plastic bag, it’s all about being prepared.  Of course ‘being prepared’ will mean nothing if those desperate times are at this very moment; then I am afraid you are at the mercy of the delivery man.  It means that next time you must have your wits – and an extra tote bag – about you when you hit up the grocery store.  It means going into battle prepared with a list of things that you can use to make dinner in a pinch.  It means stocking the shelves to ensure you won’t be left hanging when your fridge is a wasteland and you’ve just got to have supper.

In the past year I might have, oh, I don’t know, mislead you just a teensy bit.  You see, upon closer inspection I realize that from outward appearances it must look like we are whooping it up every night over here at casa de {relish}, eating things like coq au vin, meatloaf, rock shrimp, shepherd’s pie, and rack of lamb on the reg.  Well I’m sorry to say, my dears, that isn’t always the case.

Over here in our little white house at the base of the Flatirons, I must admit that dinner is not always perfect; as much as I aspire to be June-Cleaver-esque in my presentation and execution of wonderful meals each and every night of the week, there are nights when my head hurts and I never made it to the market, or when those planned leftovers are shaping up more grody than good, or when the dog just ripped the entire month of February out of my planner, tore it into shreds, and then looked at me square in the eye whilst squatting and peeing on my freshly and professionally cleaned carpet.

Real life gets in the way.

And so those are the days that I rely on my army; an infallible battalion of ingredients without imminent expiration dates or impractical one-tracked uses.  Pantry staples, one might even call them, though some of my favorite and most versatile ‘pantry’ staples are kept refrigerated or frozen.  In my freezer, I always keep bags of frozen vegetables; namely, lots of spinach and shelled edamame, inexpensive nutritional power players that are easy to incorporate into meals.  In my fridge, cans of curry paste (the red, green, and yellow varieties), and always, always multiple blocks of tofu, which is a perfect protein to keep on hand as the expiration is long dated and it takes months to become ‘sketchy.’  In the pantry, I keep multiple cans of light coconut milk stacked up for quick curries and soups, and also a good variety of interesting rice to easily add a healthy whole grain carb component to any meal.

This green curry with spinach, edamame, and crispy tofu over forbidden rice is a classic example of what we really eat around here a good bit of our evenings. There is a healthy carb (rice), lean protein (tofu), vitamin packed veggies (spinach & edamame), and an interesting and highly flavored spicy broth (thanks to green curry paste and coconut milk) to tie it all together seamlessly.  It tastes exactly like something you would toil over for hours, but really if you just made sure to pick up a few extra things at the market, it truly is a ‘throw together’ meal in it’s finest incarnation. The sauce is silky and sinks down into the base of sturdy black rice, and the crispy-crunchy skinned tofu yields to a creamy interior that tempers the spiciness perfectly. The spinach melts into the broth and almost thickens it slightly, and the edamame retain that excellent edamame ‘crunch,’ studding the dish not only with texture, but also with their bright pops of grassy green.

This is cozy food, comfort food. It isn’t processed, or time consuming, or overly complicated – basically, three descriptors that I would use to describe take-out. It is such a better alternative, and dishes like this are defaults for nights when we return from the mountains just a bit too late, I just don’t have it in me to run out for fresh groceries, or I’m too busy chasing around one pug.

Spinach & Edamame Green Curry with Forbidden Rice & Crispy Tofu
Serves 2, heartily, with leftovers

In order for the tofu to crisp up properly, it must be as dry as possible, and the best way to do this is by pressing it under a heavy object while wrapped in an absorbent towel for at least an hour.  If you wish, you can choose to press it a day ahead of time, but just be sure after it’s pressed that you place it back in the fridge in a covered container; if you are only doing it an hour or so ahead of time, you can leave it out at room temperature.

I use grapeseed oil here to pan fry the tofu, as it stands up better to high temperatures and doesn’t burn or smoke, like olive oil would.  It also has a very neutral flavor that you cannot detect in the curry at all.

I generally buy all of my rice in bulk, and therefore do not have ‘instructions’ that come with it on it’s non-existent box.  As a general rule, I use 1 1/2 cups water to 1 cup rice, and it works perfectly for me, most of the time.  Feel free to use that method, but if your rice comes with instructions, it is best to use those.

1 block extra firm tofu (~16 oz, depending on the brand), drained of liquid
8 oz frozen chopped spinach (~1/2 of a 16 oz bag)
8 oz frozen shelled edamame (~1/2 of a 16 oz bag)
1 14 oz can coconut milk (I use light)
1 1/2 Tbsp green curry paste
2 cloves garlic, minced or finely grated
1 cup forbidden (black) rice, another hearty & dark colored rice, or plain brown rice
1 1/2 cups water (or use the amount called for on your bag of rice)
2 Tbsp grapeseed, or other neutral, oil
sea salt
basil leaves (optional) for serving
sriracha (optional) for serving

At least an hour before you plan to cook the curry (and up to 1 day before), wrap the block of tofu in a clean dishtowel, and place it under a heavy skillet. Let it sit like this for at least an hour, to press most of the liquid out of it.  The pressed tofu will crisp up much better than tofu straight from the liquid contained in the package.

Start the rice, as it will take the longest to cook.  Cook your rice as instructed on the package, or as follows: In a saucepan, heat 1 1/2 cups water to a boil. When the water is boiling, add the rice, stir, and cover the pan, then reduce the heat to the low, and allow rice to simmer, 25-35 minutes, until all of the water is absorbed and the rice is tender. (Keep an eye on it, to be sure that the water is being absorbed and, if needed, to add a bit of water if it’s drying out.)  Fluff with a fork, and set to the side (off the heat but still in the pan, covered to keep warm), until you are ready to use it.

When the tofu has been pressed, cut it evenly into small cubes, about 3/4″ square. Season the tofu well with sea salt – this is important, as tofu is relatively tasteless, and the salt will help give it flavor as it browns.

In a large heavy bottomed skillet (I use cast iron), heat 1 1/2 Tbsp of grapeseed oil over high heat. When the oil is shimmering and hot, carefully add the cubed tofu, being careful not to splash hot oil on yourself. Fry the tofu over high heat, tossing occasionally and adjusting the heat lower if it starts to look like it’s burning at all, for 10-12 minutes, until it is crisped up and browned on all sides.  Taste a piece, and season with additional salt, if needed.

While the tofu cooks, make your curry sauce.  In another saute pan with high sides, heat the remaining 1/2 Tbsp of grapeseed oil over medium high heat. When the oil is heated and shimmering, add in the curry paste and minced garlic, and stir quickly for 30 seconds, being sure not to let the garlic sit in any spots and burn.  Add in the can of coconut milk, and stir well to combine with the toasty curry paste and garlic mixture.  Season the liquid with sea salt.

When the mixture just starts to boil and bubble, add in the frozen spinach and edamame. Stir well to combine the vegetables into the hot coconut milk, and bring again to a light boil, then reduce the heat to medium-low. Simmer over the medium-low heat for 5 minutes, just until the frozen vegetables are heated through and the flavors are combined. Season to taste with sea salt.

When the rice is cooked, the tofu is crisped and brown, and the curry sauce is finished, you are ready to serve. Place a mound of black rice in each bowl, and top with generous ladlefuls of the curry sauce. Top each with the crispy tofu, and garnish with the basil leaves.

Serve with sriracha passed on the side, if desired.