Pan-Glazed Tofu with Thai Red Curry Sauce
(Jack Bishop, The New York Times)
Time: 20 minutes
1 one-pound package firm or extra-firm tofu
¼ cup coconut milk
¼ cup chicken stock
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon Thai red curry paste
1 teaspoon sugar
1 tablespoon peanut oil
Minced cilantro for garnish.
1. Cut tofu widthwise into eight ½-inch-thick slices. Blot tofu dry
Here's a great (and slightly weird) one we've made a couple of times. Use a wide straw so you can suck up the tapioca pearls through it.
Strawberry Tapioca Soda
By Michael Laiskonis, executive pastry chef at Le Bernardin.
For the strawberry juice:
1 pound strawberries, hulled and coarsely chopped or mashed
5 large basil leaves, torn
⅓ cup sugar
Juice and grated zest of 1 lemon
Juice and grated zest of 1 orange
For the tapioca: