This is tofu? Bean curd is bland no more in these flavorful dishes
Photo by Annabelle Breakey; written by Margo True
Andrea Nguyen, a cookbook author and cooking teacher based in Northern California, based this fragrant, creamy coconut-milk curry on one from James Syhabout's Hawker Fare, in Oakland, CA. Use asparagus or green beans instead of bok choy if you like, and serve it with steamed jasmine rice—or a warm baguette.
Recipe: Fresh Herb and Tofu Curry