Here it is. The only thing is, you have to be comfortable with recipes that say things like "combine a good amount of turmeric with pinches of cumin, hot pepper, coriander, fennel seeds, and enough soy sauce to cover the tofu."
I fried the tofu in 1/4 inch of coconut oil in a nonstick pan, and it didn't stick at all. I wish I had made twice as much -- one 14-oz package didn't go very far! The pickled veg were a hit -- with a fairly sugary marinade, my kids loved it, especially crunch-loving Milo. I made my own peanut-coconut sauce (had a lot of basic sauce left over after an attempt at autumn fruit salad earlier this week, and stirred in some Thai green curry I keep around for just this sort of thing). Served it with steamed brown rice and garlicky stir-fried broccoli.
Really, it's worth clicking over -- lovely pics.
(Can you tell I've been uninspired lately? It's all recipes all the time these days.)
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