Pink sprouts and pink curry, with yaki tofu

A dish for Winter mood. I wanted to eat pink. And spicy. And crunchy. And vegan.

Winter’s garden is a sprout garden. They make some in pink too…

The pink curry is Thai red curry paste and lots of coconut cream that I simmer a few minutes with onion and garlic. The veggies are celery leaves, ninniku no me (garlic sprouts) and okra.

Yaki tofu , grilled tofu. It’s firm texture tofu, the surface was burned at the flame. That makes it more solid for hot pots. I still put a plate on it and waited 10 minutes to drain excess water before cutting it.

Added lemon juice and nam pla sauce (use soy sauce to make it vegan).

Serve on a bed of sprouts. I slightly steamed the bean sprouts (mungo beans). The pink stalk radish sprouts are called sakura kaiware. They are crunchy and have a very light flavor of radish.

Yummy and easy too digest. But it is fatter that it seems as the coconut milk and cream (from a can) are not light. Well we need that on cold days.

Cal : 489.5 F30.1g C27.0g P32.2g