In any case, this week, I put the second package of tofu to use in the recipe for Red Thai Tofu. (Tofu, being from soy is not allowed to be consumed by Ashkenazi Jews on Pesach which is approaching faster than I can say chametz! Gotta get a move on the rest that I have laying around!) I made the Bhutanese Pineapple Rice, which was pretty good, to go along with it.
This week I spent 71 shekels. (Btw, I am already five pounds into my ten pounds of oats! Yikes!) I picked up red onion, frozen cauliflower (for next week's dinner), potatoes, pepper, cucumber, corn, fresh ginger, canned pineapple for the rice, and garlic.
Isa's tofu recipes are a bit labor intensive, for me at least. Lots of chopping, for both the tofu and the rice and then all of the tofu needs to be browned before the sauce gets made. The component of this dish that makes this a Thai dish is the red curry paste. It adds a little spice to the tofu. Honestly, I really like tofu in any form so it can't really be bad to me, but this dish didn't wow me as much as the previous tofu recipe I made. I would be much more inclined to make the soy-hoisin tofu again if I would be asked. Therefore, I won't include the recipe here. won'That said, there wont be leftovers of this in my fridge by the end of the week- no tofu goes to waste here. I'm really curious to try the Apple-Miso tofu.