So, tis the season for RUM CAKES. Last year I asked for your recipes and you didn't dissapoint, (remember this tasty gem, and this thanks to Brenna and AM) this year I ask again, "Give me your alcohol laden cake recipes", it doesn't have to be rum, it can be any alcohol...bring em on and I'll pick one and make it for my upcoming parties and blog all about it.
Skillet Thai Curry with Sweet Potatoes and Tofu
serves 4 to 6
14 ounces extra firm tofu
2 tbsp vegetable oil
1 tbsp red curry paste
1 (14oz) can coconut milk
2 tbsp fish sauce
4 tsp light brown sugar
1/4 cup water
2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 3/4-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch strips
1/2 pound snow peas, strings removed
1/2 cup coarsely chopped fresh basil
1 tbsp lime juice
salt
1. Slice the tofu into 1/4-inch planks. Lay the planks on a clean kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into 3/4 inch cubes.
2. Heat 1 tbsp of the oil in a 12-inch nonstick skillet over medium high heat until simmering. Add the tofu in a single layer and cook until golden brown on one side, about 2 minutes. Gently stir the tofu and cook until a second side is olden brown, about 2 minutes. Transfer to a plate and set aside.
3. Add the remaining tbsp oil to the skillet and return to medium heat until simmering. Add the curry paste and cook, stirring constantly until very fragrant, about 1 minute. Whisk in the coconut milk fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn the heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.
4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Serve with salt to taste. I served over white rice.
Rating = So Damn Good
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