I’ve been experimenting with methods of cooking a crispy tofu. The oven works okay, but this battered and deep-fried tofu has a tempura-like texture that takes it to another level. Crisp on the outside and soft on the inside.
This recipe comes from SeriousEats.com. Although the name is inaccurate, this dish is strictly delicious and company worthy.
We’ve been working our way up the traffic light ladder of curries. We started with green (too watery, bad curry paste), moved through yellow (good with the Maesri brand curry paste), and now we made Thai red curry chicken.
As I was measuring out the third group of spices for this dish I thought to myself “this had better be worth it”. Although it took an overnight marinade, three groups of spices, and two pans to cook, this dish was well worth the effort.
Autumn is starting to arrive in western Oregon and the grocery store is filled with apples. I thought it was the perfect time for a classic paring of pork and apples.