Thai-style Ichiro's Rice

Who was Ichiro? My hypotheses aside, the rice dish that bears his name is an excellent way to use up leftover rice. And since I wanted curry, I changed it up a little bit.

Ingredients

• 6 oz. tofu, marinated and cooked
• 1 baby bok choy
• 1 sweet potato
• 1/2 summer squash
• 2 dried crimini mushrooms
• 2 cloves of garlic
• a trickle of oil
• 1 tin coconut milk (I used "lowfat organic", but I recommend the one that says "nuoc cot dua" or "coconut cream" for maximum goodness)
• 4 tsp. red Thai curry paste
• about 1 T. brown sugar
• about 1 T. of the marinade from the tofu (see above)
• leftover brown rice, about 3/4 c. (or however much you have)
• a sprinkling of ginger and cumin
  

Methodology

1. Heat garlic and mushrooms in a deep pan with oil (maybe a tablespoon or two, not much). When they sizzle, add the curry paste and the coconut milk. Heat until it boils, then add the veggies. Cover, stirring occasionally.

2. When the sweet potato is cooked, add in the brown sugar, the rice, and a bit of the marinade. You may also want to add some salt. Cut the "steaks" of tofu into bite-sized pieces and add those, too.

3. When everything is warm, taste and add a sprinkling of ginger and cumin. You may want to add more sugar or salt as well. It's done! Enjoy!

Notes

*I recommend serving with Sri Racha sauce and sweet chili sauce on top. If you use the lowfat coconut milk, this has very few calories. Actually, it probably doesn't have that many even if you use coconut cream. So go all out.

*0/7. This was delicious, and an excellent way to use some vegetables.