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Thai Curry Tofu

Reviewed: Sep. 5, 2012
This recipe, just as many others have said, is bland when you first make it... but it is AMAZING the next day, and the day after that, and the day after that. I have made this a couple times and I think that as the tofu slowly absorbs the curry, the flavors become much more complex and delicious. My tweaks: I used EVOO instead of the canola oil and the butter/margarine. I added a bag of prewashed broccoli and cauliflower, a teaspoon of garlic chili sauce and a teaspoon of red chili flakes. Since there wasn't enough curry to cover the added veggies, I used 2 cans of light coconut milk and 4 teaspoons of curry powder. I also sprinkled a bit of curry powder on the tofu before frying it. Yum!
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