A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Silken Tofu In Spicy Red Coconut Sauce
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- #37506
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup dry basmati rice
2 packages firm silken tofu
2 teaspoons roasted peanut oil
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 bunch scallions, including some of the firm greens, sliced into rounds
1 can coconut milk
2 tablespoons mushroom soy or regular soy sauce
1 teaspoon Thai red curry paste (or more to taste)
4 large basil leaves, slivered
directions
Cook the rice, according to package directions. Dice the tofu into small cubes, about 1/3 inch across.
Heat the oil in a wide, nonstick skillet. Add the garlic, ginger and scallions and stir-fry for 1 minute.
Add the coconut milk and soy sauce, then stir in the curry paste, adding more to taste if you really like it hot. Add the tofu and simmer until heated through.
Spoon over the cooked rice and garnish with the basil leaves.
added by
carlicooks
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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