And it had youyr name written all avor it:

To make crispy, flavorful tofu without having to press it first, use
this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten
Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a
small amount of flavorful sauce. As it cooks, it will dry out and absorb
the flavors of the sauce. Next, you add oil to the pan, which crisps the
tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics
in Thai green curry paste and the sugars in coconut milk toast and
caramelize on the tofu. Once the tofu has a deep-brown crust, remove it,
sear a quick-cooking vegetable in the same pan, then reduce the
remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Curry Glazed Tofu
 Categories: Vegetables, Chilies, Curry, Citrus, Grain
      Yield: 4

     16 oz block extra-firm tofu
           Salt
     14 oz Can full-fat, unsweetened
           - coconut milk
      3 tb (to 4 tb) Thai green curry
           - paste
      1 tb Coconut oil; more as needed
      2 c  Chopped vegetables
      2 tb Lime juice
           Cooked rice or another grain
           - to serve

  Cut the tofu in half lengthwise, then slice crosswise
  into 6 sections. (You’ll have 12 squares total.)
  Transfer to a towel-lined plate and pat dry, then
  sprinkle with salt.

  Transfer the coconut milk to a liquid measuring cup or
  medium bowl, add the green curry paste, stir with a fork
  until smooth, then season to taste with salt. (Be aware
  that some curry pastes are quite salty.)

  Arrange the tofu in an even layer in a large (12-inch)
  nonstick or well-seasoned cast-iron skillet. Pour 2
  tablespoons coconut-curry mixture over the tofu and flip
  the tofu to coat. Set the skillet over medium-high and
  cook tofu without flipping until the skillet is dry and
  the undersides of the tofu are speckled golden, 3 to 5
  minutes.

  Add the oil, swirl to coat, then flip the tofu. Cook
  until browned and crisp, 3 to 5 minutes, then flip once
  more until the remaining side is browned and crisp, 1 to
  2 minutes, adding more oil as needed. Transfer to a
  plate.

  If the skillet is dry, add more oil, over medium-high,
  then add the vegetables, season with salt and cook,
  without stirring, until charred underneath, 2 to 3
  minutes. Pour in the remaining coconut-curry mixture and
  boil, stirring occasionally, until the vegetables are
  crisp-tender and the liquid has thickened to a glaze, 4
  to 5 minutes. (The sauce is ready when a spoon dragged
  across the bottom of the skillet leaves a trail.) Turn
  off the heat, stir in the lime juice, then add the tofu
  and gently stir to coat. Season to taste with salt. Eat
  on top of rice.

  TIP: This recipe accommodates any vegetable that will
  cook in 6 to 8 minutes. If you’d like to use a vegetable
  that takes longer, like sliced carrots or winter squash,
  sear them for a few additional minutes, tossing
  occasionally, before pouring in the coconut-curry
  mixture.

  By: Ali Slagle

  Yield: 2 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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... I have a speech impediment ... my foot.

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