Yum. Thai red curry with pillowy sushi rice. More winter comfort food, for a California girl raised on pan-Asian comfort food, that is.
Despite repeated okonomiyaki sessions, I still had a ton of napa cabbage. And an untouched Wakefield cabbage on top of that. What would I do with this festival of cabbage that wouldn’t require long periods of fermentation or the application of corned beef?
After mentally combining my many cabbages with what remained of my box – a few sweet potatoes and carrots – plus a tub of tofu and a couple cans of coconut milk from my recent trip to an actual grocery store, the direction dinner was heading in seemed clear.
[...] for tofu, which is so satisfying I pretty much never eat tofu any other way. (Well, except in curry.) (And frozen and marinated and cooked into casserole.) (And… well, you get the point. [...]