Which brings me to these seriously tasty tofu skin rolls that sound a lot more complicated than they are. Just think of it as a new way to enjoy tofu.
The day I perfected my recipe for pad Thai was the day I stopped ordering it from Thai restaurants. Another way I describe this recipe is ‘better-than-Thai-restaurant pad Thai’ and when something has a name like that, why would you order in? OK, I know why, because you have nothing in the fridge or pantry, and/or you’ve had a rough day and just can’t. I get it, I’ve been there.
I thought I’d share this recipe for the fastest curry I’ve ever whipped up. It’s delicate, flavoursome, light and best of all, you could have it from farm (or fridge!) to plate in 10 minutes.
Store-bought curry paste isn’t my preference but I’m all for shortcuts in the kitchen and when you’re counting down the minutes until you can unwind after a long day, it’s a shortcut I’m willing to take. Still, it’s not a shortcut I like to take often. Enter my gluten-free, curry paste-free, vegan Thai yellow curry made in just 10 minutes. How? The trick, my friends, is …
It took me a while to find scrambled tofu nirvana – almost as long as it took me to get this blog up and running – some too dry, others too plain, and the rest too (forgive me) moist.