~~ "She has so many aliases, you'd think she was a spy!" ~~

Monday, February 01, 2010

What do I do with this?!

Last night we made Pad Thai (from the Trader Joe’s boxed mix) and a very yummy chicken curry over Jasmine rice. Because we were also cooking for Morgana and Brian, I sautéed the shrimp for the Pad Thai separately, and put tofu directly in the Pad Thai for some texture.

Now, what do I do with 2/3 of a block of tofu? I’m not especially fond of it except when it’s mixed well into Asian dishes. We still have a lot of curry left and it’s pretty soupy, so should I just chunk up the tofu, fry it up, and toss it in? Or does anyone have some amazing tofu recipe* they could share?

*Hah! I typed “receipt” first, because I really am stuck in the past.


Angell said...

DEEP FRIED tossed in honey garlic or bbq sauce.

cayswann said...

Sometimes you can toss tofu in a blender, and it makes a good "almost dairy like thickening" consistency in things, depending on which type of tofu you have. If it's extra firm, it won't do that well... and then I recommend frying it up before tosing it in something. But if it's soft tofu, it will make the curry creamier.

Dayle A. Dermatis said...

Angell: Ooh, that sounds yummy!

Cat: It's extra firm, so I might just fry it up and toss it into the curry tonight. The curry is pretty liquid-y.

Thank you both! (And if anyone else has suggestions, please continue to throw them at me. I'm always looking for new cooking ideas.)