Sunday, July 29, 2012

Thai Basil-Coconut Tofu

This recipe is from Big Vegan by Robin Asbell. We're growing Thai basil, and I needed to put it to good use! This recipe was spot on. Here are some modifications:

- 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.

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