Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 0
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Almond-Cashew Crusted Tofu:
Render beef fat, press tofu in perforated hotel pan then marinate tofu in beef fat.
Almond Crust:
Mix all ingredients in bowl. Crust tofu with almond crust and roast in oven at 350 degrees for 10 minutes until hot.
Green Curry Sauce:
In a pan start with sugar and turn heat to medium-high to make a caramel, then add curry paste and toast. After curry has toasted then add remaining ingredients, except for coconut milk, fish sauce and lime juice. Sweat ingredients then add coconut milk and let simmer for half an hour. Strain and season with fish sauce and lime juice.
Crispy Eggplant:
Cut Japanese eggplant into half rounds. Bring 1 cup water to a boil and mix in some cornstarch to make a slurry, then remaining water. Season with salt and pepper then cool.
Bring oil to 350 degrees. Coat Japanese eggplant with cornstarch then coat in thicken slurry then in cornstarch again. Cook in oil for 5 minutes.
Chinese Long Beans:
Get cast iron pan hot and dry, then add oil, chopped garlic and long beans. Char and remove when soft. Then coat with sweet soy.
Finish plate dressed with herb salad.
