I was looking to make something light and fast tonight, since I didn’t start dinner until 8pm. I’ve been wanting to cook out of this cookbook since I received it for Christmas, so this was the perfect opportunity. Dinner came together very quickly – within 20 minutes, and it was really good. I didn’t have Thai red curry paste, so I used a jarred curry paste from the Indian grocery around the corner.
- Silken Tofu in Spicy Red Coconut Sauce (This Can’t Be Tofu!, Deborah Madison, p. 80)
Who walked over to the Indian grocery? :)
I’ve been thinking about coconut and curry for over a week. You beat me to it. Great minds think alike and all that.
You fed this to Jay??
No, we cancelled on Jay but still needed to eat (very late), after coming back from Sonona. It was all I could muster.
Imagine this…Type Key let me in! Using Sheri’s log-on of course…not mine. I am lame.
This looks interesting. I’ve always been afraid to make anything with tofu. I mess it up and it crumbles to nothing.
Yay! It’s set up using one of my spare e-mail addresses.
I love tofu. But this dish is not low-fat (because of the coconut milk). I like to eat tofu plain, with green onion and soy sauce. And marinated and grilled, yum.
You need to use firm tofu for cooking. There’s also extra-firm, too, which is good for grilling.