Homemade Co-op 'Red Curry Tofu', sprouts, and Jasmine rice topped with scallions 💚
Our local co-op sells a red curry tofu in the deli that's scrumdiddlyumptious. I was able to find the recipe on a different Co-op's website years ago. I haven't made this recipe in about a year or two because it's wicked rich. You can tell I've made this a couple times from all the cooking stains 🧑🍳
📌 RECIPE ADJUSTMENTS
I didn't mark up the recipe, but I made this with just one 16oz block of tofu, ⅓ the spices, no oil, added 1 tbsp sesame seeds, used just 2 tbsp low sodium tamari, double veg, added water chestnuts, umm.. ohh and my homemade oil-free mayo (it's one I've been working on I haven't posted yet that's scratches all of my mayo itches 😂).
Possible changes:
Next time I'm going to bump up the spices to ½ and use about 2½ tbsp tamari. I roughly estimated about ⅓ cup of my homemade mayo, but I think I'll go to ½ cup, especially since I'm omitting the full amount of oil. I ended up baking this for 15 mins, flipping the cubes, and baking for 5 more minutes. The whole thing is supposed to chill, so I may chill myself and don't be surprised if I take back or change every thought I have now after I try it tomorrow 😊
#plantbased #craigstestkitchen #oilfree