- I used the dressing as a marinade for tofu, which I then cubed and baked, rather than stir-fried
- I put the dish over rice instead of rice noodles
- I then roasted the broccoli and carrots, rather than steamed them, to bring out more flavor
The dish uses coconut milk, but isn't heavy (only 1/4 c of the milk for the dressing/marinade), so it's not like a curry. Good summer dish, in other words. The dressing works really well as a marinade if you let the tofu soak in it for a few hours. I always bake the tofu at 425 F until it is firm, chewy, and turning dark brown. Mushy tofu is a strict no-no in our abode.
Moral of the story: use that Thai basil! It will be worth it.