This is delicious! I gave this recipe four instead of five stars because I think as it stands, it's a four star recipe. Make a couple of substitutions though, and you've got a winner! To start with, we made our own chili paste using 3 cloves of garlic (minced), 1 tsp fresh ginger root (grated), 2 tsp olive oil, 1 tsp garam masala, 1/2 tsp chili powder, 1/2 tsp cumin, 1 tsp curry powder, and 1 chopped hot pepper (use as much or little as you like depending on how spicy you like it.) If you make your own chili paste, make sure you omit the garlic powder, b/c this is garlicky enough! Make sure you press the tofu thoroughly, and if you don't want yucky mush tofu, brown it first. This isn't strictly necessary, but for best results and a "meaty" texture, cut the tofu into triangles and pop into the freezer until the edges are just frozen. Then pop them directly into a heated skillet with some oil without bothering to defrost them. That's my favorite way to prepare them. :) We also used fresh basil instead of dried. Deelish!
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This is delicious! I gave this recipe four instead of five stars because I think as it...