It took me a while to realize how delicious tofu can be and how it’s all in the prep and the flavors you put with it. Transfer to slow cooker. Bring to a boil, then cover and lower heat to simmer for 15 minutes. Once the tofu has cooled, cut it into 1/2 x 1/2-inch cubes. Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter. which is something similar to tofu. Toss all of the marinade ingredients together in a large bowl. Draining it just makes it easier to unpackage when it’s frozen. Step 2. There is rice vinegar in the marinade. In a large saucepan or Dutch oven, bring 1/4 cup of water to a simmer over moderate heat. In a skillet over medium-high heat, heat the oil. A total guest pleaser. extra firm tofu, cubed and fried to a golden crisp *See instructions below, Green bell peppers don't carry the same sweetness as the aforementioned, so it isn't recommended, (optional; leave out to make this dish vegetarian). Step 4. If you’re enter, Easy Healthy Cashew Chicken Allrecipes is part of the Meredith Food Group. Definitely NOT silken tofu – that’s for like smoothies. Add the minced garlic and grated ginger and cook for 1-2 more minutes. To serve, reheat thoroughly in a pan and complete recipe. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. Don't let it simmer much longer than that, or the liquid will reduce. In a skillet over medium-high heat, heat the oil. Love Thai cuisine! Place the tofu in the freezer overnight. It really puts a different spin on the dish overall. But taking the right steps to bring it to a golden crisp is life-changing. This looks absolutely outstanding! I then shredded some cabbage added it and cooked it all only about 15 mins on around mid-high heat. Place your tofu in a large freezer bag or sealable container and pour the marinade over top. In a large saute pan over medium heat, water saute the onion 3-4 minutes or until softened. That’s how good it is; nothing beats the way that crispy tofu soaks up all of that yummy and tangy sauce. This method is a total win! Ok the idea here was good. I also added sliced jalapenos and bamboo shoots for extra spice and more variety in texture. Red curry really is hard to beat – such a warm and spicy depth of flavor. I’m so naive… She said no we fry it. I used twelve drumsticks, instead of eight, and added some onions (cut into large pieces). Every time I revisit this post I feel the need to make more. (Guilty.). And instead of leaving it out to thaw on its own, just carefully give it a swim in some boiling salted water. Save my name, email, and website in this browser for the next time I comment. Haha, you sound like me – craving things after I’ve just eaten. Place drained noodles into individual bowls, then ladle soup over the noodles. i was just following it for a marinade for the tofu which involved rice vinegar and then corn starch to fry the tofu before it is added to the curry. This looks healthy and flavorful. It’s taken a long time, but I’m finally falling in love with tofu, so this is right up my street! Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. ….i think there is something wrong with this page.