Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of Thai fish sauce as suggested. I also used agave syrup instead of maple (and way less of it...maybe 2 tsp.). We didn't have any basil so I used cilantro instead, but not a ton of it (just a few leaves sprinkled over the top as a garnish). Oh, and I let the veggies simmer a little bit longer than the recipe instructs. The combination of flavors in this dish is excellent. I served in shallow bowls over brown rice, with plenty of the sauce for slurping. :) **Be sure to drain your tofu really well before chopping, and don't use any substitutions for the red curry paste.
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Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of...