Red Coconut Curry with Tofu and Brown Rice

From: Mary Geyer, Lane Tech College Prep and Gallery 37 AAEP, Chicago, third place winner in the 2012 C-CAP Meatless Monday Recipe Contest. Yield: 6 servings.

2 cups dry brown rice
4 cups water
3 (16-oz.) packages firm tofu, large dice
4 Tbsp. vegetable oil
1 onion, small diced
3 cloves garlic, minced
3 carrots, peeled and sliced ¼ inch thick
1 cup sliced mushrooms, ¼ inch thick
2 cans (16-oz.) white beans, drained and rinsed
2 cans (16-oz.) coconut milk
3 Tbsp. soy sauce
3 Tbsp. white wine vinegar
3 Tbsp. oyster sauce
2 tsp. ground ginger
2 tsp. brown sugar
2 Tbsp. red curry paste
3 tsp. red pepper flakes
1 tsp. chili garlic sauce
½ cup basil leaves, chiffonade
as needed, salt and pepper
as needed for garnish, 2 basil leaves, chiffonade

Bring water to a boil in a sauce pot. Add brown rice and cover with tightly fitting lid; turn heat to low and simmer for 45 minutes. Do not remove lid during 45-minute cook time.

Place 3 Tbsp. oil in a large sauce pan over high heat. Once pan is hot, sauté tofu until golden brown on all sides and set aside on paper towels when finished.

Using the same pan, add remaining oil over high heat; sauté onions until translucent. Add garlic, carrots, and mushrooms until all elements are lightly browned and producing a small amount of liquid in the pan. The carrots should be slightly soft but not mushy.

Add white beans, coconut milk and basil, stirring well. Return tofu back into the pan and bring to temperature.

Pour soy sauce, white wine vinegar and oyster sauce in a bowl. Add ground ginger, brown sugar, red curry paste and red pepper and mix together to create a thick paste. Add this component into the sauce pan and stir until completely incorporated. Stir in chili garlic sauce, and add salt and pepper to season. Serve on brown rice using leftover basil as garnish.