Mango Coconut Yuba Knot Curry with Garlic-Ginger Bok Choy and Green Tea Brown Rice

Mango Coconut Yuba Twist Curry with Garlic-Ginger Bok Choi and Green Tea Brown Rice

A few days ago, Mo and I made a mango-coconut curry with braised tofu and never posted about it (but maybe you saw it on Mo’s Flickr stream.) It was good though. So good, we wanted to do it again. Over the weekend, we found some yuba knots at an Asian grocery store. Yuba knots are strips of soybean curd that have been tied into a knot (see below.)

Yuba Twists

Yuba Twists

They have a very pleasant, chewy texture and flavor which we decided would complement the mango-coconut curry sauce nicely. We were right!

Mango-Coconut Yuba Knot Curry

Mango Coconut Yuba Twist Curry

Ingredients

  • 1 8 oz. package frozen yuba knots (or 1/2 pound braised tofu)
  • 1 can light coconut milk (~15 fl. oz.)
  • 1 tsp turmeric
  • 2 cloves garlic, crushed and roughly chopped
  • 2 inches ginger, roughly chopped
  • 4 whole peppercorns
  • Diced poblano peppers, to taste
  • Canola oil spray
  • 2 mangos, diced.
  • 1 tsp mustard seeds

Defrost the yuba knots. Pre-chop the garlic and ginger. You also need to dice the mangos. If you’ve never diced a mango before, it’s not entirely straightforward, so search online for it. While I was writing this blog post, I searched for it really quickly and found this link that shows pretty much what I did. Blender the peppercorns, garlic, ginger, and turmeric in a food processor until consistent. Add the light coconut milk to the food processor and blend until smooth. Place yuba knots into a large bowl, and pour the coconut curry sauce on top. Let sit.

Spray a light coating of oil in a skillet on high heat and drop the mustard seeds onto the pan. Let sit until they start jumping out of the pan. Then, toss in the mangoes and poblano peppers and cook for a few minutes, less than five. Dump sauce and yuba knots into pan and reduce heat to medium-low. Simmer and stir frequently until heated through, seven or eight minutes.

  • Servings: 4

Garlic-Ginger Bok Choi

Garlic-Ginger Bok Choi

Ingredients

  • 1/2 pound bok choy
  • 2 cloves garlic, crushed and minced
  • 1 inch ginger, minced
  • Canola oil spray
  • 1 Tbsp tamari

Thoroughly rinse bok choy, and chop, separating the stems from the greens. Lightly spray a skillet and heat oil. Toss in the bok choy stems and cook for two to three minutes. Then, throw in the garlic, ginger, and leaves and stir fry until wilted. Add crushed black pepper and a few squirts of tamari to taste.

  • Servings: 2

Green Tea Brown Rice

Green Tea Brown Rice

Ingredients

  • 1/2 cup dry short-grain brown rice
  • 1 cup water
  • 1 tsp loose leaf green tea

A simple way to dress up ordinary brown rice is to spruce it up with a little green tea. Cook the rice as you normally would – we toss the dry rice and water into our rice cooker and let it handle all the work. Once the rice is done, measure out 1 tsp of loose leaf green tea (or rip open a bag of green tea) and mix it into the rice.

  • Servings: 2

Mango Coconut Yuba Twist Curry with Garlic-Ginger Bok Choi and Green Tea Brown Rice

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5 thoughts on “Mango Coconut Yuba Knot Curry with Garlic-Ginger Bok Choy and Green Tea Brown Rice

  1. Hi guys, congrats on your blog. Now those yuba knots look interesting. I will have to keep an eye out for them in my specialty store. I love to use mango in curries, I find it adds the sweet n sour flavor as well as a binding. Happy journey in the blogosphere. John

    1. Yes it is!!! (Although lightly caffeinated since I think green tea has a small amount of caffeine)

      For double-rice power, you can use genmaicha green tea, which is green tea with toasted rice bits in it! I read that that genmaicha was originally made because green tea was so dear in price so the rice was added to make it last longer, but it became a desired form of tea in its own right. It’s my favorite kind of green tea. 🙂

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