Spicy Stir-Fried Tofu with Coconut Rice (p.601)
I’m finding that this cookbook is quickly surpassing my loyalty to Mollie Katzen’s Moosewood Cookbook due to Deborah Madison’s accessible ingredients, process, and über-tasty results. Hey, isn’t that what really counts?
The next time I decide to go out for Thai food, I’ll really consider making this again to appease my taste buds’ desire for a little pizzazz and sweetness. (Sorry – the photos don’t do it justice *at all*).
At any rate, everything except the coconut milk, anise, and cloves were in my pantry – just waiting to be celebrated in the perfect dish.
I would like to think that Eric Northman would have enjoyed it as well.
Don't use words that I don't understand. (E. Northman)
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