Mention the word "tofu" around here, and you'll be met with wrinkled noses and sour faces. Undaunted, I pressed forward with a Thai dish from America's Test Kitchen Best 30-Minute recipe. After all, they came up with an awesome tomato soup last week.
The results were, well, mixed. The red curry sauce, although tasty, was not quite right. I'm thinking it's missing something citrusy, kaffir lime leaves maybe? It definitely needed some heat. The vegetables, red pepper and snow peas, came out excellent - crisp-tender, even though the snow peas were frozen. And so we come to the tofu. It was sliced into slabs, breaded and fried, and watching it cook in the skillet reminded me of fried Spam, which, dare I say, I love the taste of, but hate the looks of.
During the last two minutes of cooking the tofu, I'm not sure what happened. I think I may have turned down the heat a bit. At any rate, the tofu suddenly sponged up most of the cooking oil, resulting in tofu that tasted like...cooking oil.
After the tofu comes out, the red curry paste is dropped into the skilled with more oil. I think the pan was too hot at this point, because the paste spat all over the place. And I mean ALL over the place. I hurredly added the coconut milk to help cool down the pan, but egads, what a mess. I was glad I was wearing an apron!
All in all, it was edible, although a bit bland. Mr. E was actually pleasantly pleased with the tofu, Thing 2 ate half of his, Thing 1 managed a bite. The sauce went well with the rice, it just wasn't quite right.
I'd like to try cooking Thai curry again sometime, just with a different recipe. And I am determined to find a way the rest of the family will eat tofu besides a couple of cubes in the bottom of miso soup.