source: Ruby
basmati rice
block of tofu
butternut, washed and cubed (don’t worry about peeling)
cashews
Marinate the diced tofu in soy sauce, peanut oil, and chilli flakes.
Boil the rice. Cup or two.
Once the tofu has sufficiently marinated, fry it in peanut oil. When it’s done, scoop it out and fry the chopped onion. When the onion is soft/fried, add the vegetables. Stir-fry a bit. Once a little browned, add a few tablespoons of the green curry paste. Fry and mix about 30s-1min until fragrant, then add the coconut cream. Squeeze the juice of one lime in, and allow the mixture to simmer, covered, until the butternut is ready to eat. Perhaps add black pepper.
Serve on the rice, perhaps with sprinkled cashews. Some chilli sauce might be nice, too. Enjoy!
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