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Yummly User: "Great! I didn’t freeze tofu, just fried it - it w…" Read More
22Ingredients
90Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. extra firm tofu (pressed, see notes + cut into 1/2 x 1/2 inch cubes.)
- 1 garlic clove (minced)
- 3 Tbsp. Kikkoman Soy Sauce
- 2 Tbsp. sesame oil
- 1 Tbsp. brown sugar
- 3 Tbsp. rice vinegar
- 1 tsp. red pepper flakes
- 3 Tbsp. corn starch
- 1 small yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tsp. ginger (grated)
- 1 red bell pepper (sliced)
- 1 cup cremini mushrooms (sliced)
- 3 Tbsp. red curry paste
- 13 oz. light coconut milk
- 1 Tbsp. fish sauce (can substitute with Kikkoman soy sauce)
- 1 Tbsp. sambal oelek
- 1 lime juice (+ zest)
- 8 thai basil leaves (fresh, ribboned)
- jasmine rice (for serving)
- thai basil (Fresh, ribboned)
- scallions (Sliced)
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Reviews(5)
Yummly User 4 years ago
Great! I didn’t freeze tofu, just fried it - it was perfect! I also used a combo of veggie stock and coconut milk - because a guest doesn’t like a lot of coconut milk. It was perfect then I just added more to mine. I also added some kaffir lime leaves I keep in the freezer. Lastly I always substitute mushroom soy sauce (vegan) for fish sauce . Thanks it was perfect and quick!!
Yummly User 4 years ago
Absolutely delicious! Tastes so good and this recipe is very flexible so I substituted tofu with shrimp and it was so good. I did not have Sambal Oelek so I did not add it, and it still came out great highly recommend you try it!
Yummly User 4 years ago
Very good. Easy to make. I added some chick peas too.
Yummly User 5 years ago
It was great, was nervous at how many ingredients were needed but pretty simple as promised
Yummly User 6 years ago
Made this yesterday. Love the simplicity of this recipe. Will use a low fat coconut milk next time.