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Thai Curry Tofu

Reviewed: Feb. 24, 2014
This recipe was a good base, but too bland for my liking as is. I did use light coconut milk and it was a 13.5 oz. can. I fried my tofu in peanut oil (be sure to press out the water first!) and, instead of seasoned salt, splashed several shakes of fish sauce and then a few shakes of each of the following: onion powder, garlic powder, paprika, celery seeds, coriander, fresh ground black pepper and cayenne. Start light on the fish sauce and add to taste - I added a few more shakes later on to the sauce as it was simmering, but fish sauce is quite salty so go easy at first. After I added the coconut milk to the garlic and onion, I added two chopped, dried Thai chilies along with the cilantro and tofu. The chilies add a lot of spice and give a good amount of kick, but are probably too spicy for those who aren't into spicy food. Then I added 1 green and 1 red bell pepper and a mix of mushrooms. I tossed in a couple handfuls of roasted, unsalted cashews a minute or two before serving. Served over rice noodles and my husband and I loved it!
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Dijon-Dill Brussels Sprouts

Reviewed: May 24, 2012
I love dill and Dijon so this was perfect for me! My husband and I loved it. I omitted the butter and instead used a tablespoon or two of olive oil and maybe a 1/4 cup white cooking wine to steam, instead of water. I also like my veggies crunchy so I halved the cooking time. If you don't like a little zippiness and tang, this variation isn't for you. I didn't use the water chestnuts but I did add a very small amount of creamy horseradish. I could eat these every day!
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