Grilled tofu and green beans combine deliciously with rice noodles and a coconut milk sauce in this Thai-style curry.

Click here to download a printable PDF file of this recipe. Serves 4

This is a complex dish and needs a wine that can stand up to the assertive flavors of this dish. Riesling is a classic foil for spicy dishes and one that is just a touch sweet will stand up to this dish perfectly. Try the Kabinett from St. Urbans-Hof from the Ockfener Bockstein vineyard. It’s just a little sweet but light yet fruity.

One 14- to 16-ounce block tofu
Centers from 2 stalks lemongrass, chopped
3 garlic cloves
1 shallot, chopped
1/4 cup loosely packed fresh cilantro leaves
One 1-inch piece fresh ginger, peeled
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/4 teaspoon chili paste with garlic
1/2 teaspoon salt, plus more to taste
7 ounces rice noodles, cooked according to the package directions, or 2 to 3cups hot cooked white rice
One 14-ounce can light coconut milk
1/4 cup water
1 tablespoon curry powder
8 ounces green beans, ends trimmed

1. Wrap the tofu in paper towels and squeeze gently to remove excess water. So we don’t wrap in a clean kitchen towel and weight it as in previous recipe? Pat dry. Slice horizontally into 3 slabs, then cut each slab in fourths.

2. Combine the lemongrass, garlic, shallot, cilantro, ginger, lime juice, oil, chili paste, and the 1/2 teaspoon salt in a blender and puree to form a paste. Scrape the paste into a 9 x 13-inch glass baking dish. Add the tofu and turn over to coat with the paste.

3. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.

4. Combine the coconut milk, water, and curry powder in a small saucepan and heat over low heat.

5. Arrange the tofu on the grill rack. Add the green beans to the paste remaining in the baking dish and toss to coat. Grill the tofu until browned and crusty, 3 to 4 minutes per side. Remove and keep warm. Transfer the beans to the grill rack. Grill, tossing frequently, until the beans are tender and browned, 7 to 8 minutes.

6. Meanwhile, scrape out any remaining paste and add to the coconut milk mixture. Season with salt.

7. To serve, divide the rice noodles among 4 bowls. Top with the tofu and green beans. Pour the coconut milk mixture over the top and serve.

Try these perfect pairings

2006 Castello di Gabbiano Chianti Classico
A great match for Kasha Stuffed Portobellos - an earthy dish with an Italian take to it (so why fight the temptation to go Italian?) This slightly earthy Chianti will work wonders.

Ockfener Bockstein Riesling Kabinett St. Urbans-Hof 2008
Try this Riesling with Grilled Tofu and Green Beans with Curried Rice Noodles. Riesling is a classic foil for spicy dishes, and one that's just a touch sweet will stand up to this dish flawlessly.