This was almost like our go-to red curry recipe, but without the red curry. And honestly, it was a few days ago that we made it, and I really don't remember it much. It wasn't bad, but obviously wasn't out of this world. Searing the tofu gives it a nice color and near-crispy outside, and the sauce is, well, coconut-y. What else did you expect? Obviously, some dishes on this blog garner more dialogue. This one, not so much. Doesn't mean it's not worth a try. On to the recipe!

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