Laramie, Wyoming

Having only been cooking tofu for about a year, I was having a hard time figuring out how to prepare a tofu dish in which you didn't taste the somewhat nutty, bland flavor of tofu (I'm not a big fan). Well, this is it! I made slight modifications: I added a green pepper (cubed), used about 10 green onions rather than one small regular onion, omitted the cilantro, used about 3 tsp red curry paste rather than powder, and added about 1 1/2 tbsp of soy sauce. (Also used reduced fat coconut milk, and then added a little corn starch/water to thicken it up a bit.) Served over jasmine rice, and I believe I may never have tofu any other way again!

I wanted a chilled shrimp for a party and thought this might fit the bill--it did! I made the marinade as written with one exception--I had only rice vinegar. Fresh basil and garlic is a MUST--don't substitute that dried stuff. I refrigerated for two hours and then steamed them quickly. Chilled in fridge and served cold. Yummy!

So good! If you are a fan of Olive Garden's Bruschetta, I believe this would be very close to (or even better than), if you add just a couple tablespoons of grated Parmesan to the mixture and skip the cheese on top.