Coconut bombs away!

Today we're going to make our way into new territory: the live action Disney film.  I'm going to start with one of my all-time favorites - The Swiss Family Robinson.  Let's get down to it:  BEST. TREEHOUSE. EVER.  I mean, seriously, who doesn't want to live in a treehouse?  With a skylight over your bed? And vines you can swing on and natural waterslides and hats made out of palm fronds and all that stuff rescued from the shipwreck?  Yeah, baby!

Obligatory cast photo.  Why does Janet Munro look so unhappy?

Giant Treehouse!  YES!

 So, what would the Swiss Family Robinson eat, you ask?  Well, obviously lots of plants, nuts, berries, seeds, and COCONUTS!! Today's recipe seems like the sort of thing that those resourceful Robinsons could whip up with no problem:  Red Curry Tofu.  I hope you enjoy it!

Red Curry Tofu

2 T. peanut oil

1 onion, cut into strips

2 cloves garlic, minced

2 T. minced fresh ginger

1 heaping tsp. Thai red curry paste

1 can coconut milk

2 cups veggie broth

1 tsp. sriracha chili sauce

1 T. brown sugar

16 oz. extra firm tofu, drained, pressed, cubed and lightly pan fried

1 – 8 oz. can sliced bamboo shoots, cut into long thin strips

1 lime, cut in half

2-3 green onions, chopped

Cooked long-grain rice

Sauté onion in peanut oil in large saucepan or wok over medium-high heat.  When onion begins to soften and turn translucent, add ginger and garlic.  Cook about 30 seconds until fragrant.  Add red curry paste and continuing sautéing for another minute or two.  Slowly add coconut milk to wok, stirring constantly.  Add broth and stir.  Stir in sriracha and brown sugar.  Add tofu and bamboo shoots.  Squeeze juice from lime halves into broth mixture.  Stir.  Bring mixture to boil, then lower heat and simmer for about 10-15 minutes.  Serve over cooked rice, with green onions sprinkled on top. 

And for dessert, I think the Robinsons would be just as happy to chow down on some coconutty Nanaimo Bars from Sarah Kramer.

yum!

Peace!