Suggested Wine Pairing – Riesling, Yalumba Y Series, South Australia


3 packages firm tofu, sliced lengthwise
Salt and freshly ground black pepper
1/3 cup vegetable oil


1/3 cup sesame oil
3 cloves garlic, minced
1/2 pound onions, cut into thick julienne
1/2 pound red bell peppers, cut into thick julienne
8 shiitake mushrooms, trimmed and halved
1/2 pound bok choy cut into 1/2 inch slices
4 ounces spinach trimmed
Salt and freshly ground black pepper


1 tablespoon vegetable oil
1 red onion, chopped
3 cloves garlic, minced
1 tablespoon peeled and chopped fresh ginger
1 medium tomato peeled seeded and chopped
2 teaspoons ground cumin
1 teaspoon masala, purchased in any Indian food store
2 tablespoons red curry paste
1/2 cup coconut milk
1 ounce cilantro, chopped

Salt and freshly ground black pepper



Lightly season tofu with salt and freshly ground black pepper. Heat vegetable oil in a large skillet over medium heat and sauté tofu until it is golden brown

For stir-fry, in a wok or large sauté pan, heat sesame oil and sauté minced garlic, onions and peppers for 3 minutes. Add mushrooms and bok-choy and sauté for about 5 minutes. Add spinach and adjust seasoning with salt and black pepper.

To prepare red curry sauce, in a small sauté pan over medium beat, warm oil, then sauté onions, garlic, and ginger until golden brown. Add tomato and sauté for another minute. Add cumin, masala, and red curry paste, sauté over low heat for a minute and add coconut milk. Slowly simmer for about 5 minutes or until mixture reaches the consistency of a thick sauce. Just before serving, toss in cilantro and season to taste.

On a warm plate, place vegetables in the center and stack 3 pieces of fried tofu on top.

Crown with red curry sauce and garnish with chives.

Serves 6.


Masala is a term used in Indian cuisine to describe a mixture of spices Most masalas have a foundation of dry spices including garlic, ginger coriander cloves cinnamon and black cardamom Often-times a masala is sprinkled on top of the finished dish to provide a spicy and pungent aroma.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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