Preparation

I guess I worked straight through last week and completely missed getting my FFOF answers together, whoops! Anyways, here are this week's answers. Pop on over to Valmg's blog and see what others are writing about...

#1. Egg salad or deviled eggs. How do you prepare?
Hard boil eggs, allow to cool, remove shell, coarsly chop, add Nasoya, finely chopped celery and carrots, salt and pepper.

#2. French fries. Do you make homemade or frozen?
Homemade. I love to make baked sweet potato fries.

#3. Gravy. What do you use - homemade, jar, can or from a package?
For the rare occastion that I need it, I make it from scratch with the pan juices.

#4. Share a recipe for a hot (temperature, not spice) dish.
Green Curry Tofu from WholeFoods
Serves 4 to 6
Take advantage of summer’s fresh herbs and make a homemade green curry with chiles, mint and cilantro bound together with coconut milk. Serve this curry over steamed basmati or brown rice instead of noodles, if desired.

Ingredients
1 (14-ounce) package extra-firm tofu, drained
2 tablespoons flour
6 tablespoons canola oil
Salt and pepper to taste
1 small head broccoli, cut into florets
1/4 pound green beans, trimmed
1/2 bunch cilantro, stems removed
1/2 bunch mint, stems removed
1/2 bunch basil, stems removed
1 (14-ounce) can light coconut milk
2 Thai chiles, seeded and roughly chopped
1 (1-inch) piece ginger, peeled
1 (1-inch) piece lemongrass, peeled
1 tablespoon brown sugar
1 (15-ounce) can baby corn, drained and rinsed
6 button mushrooms, sliced
7 ounces “pad thai” style rice noodles, cooked according to package instructions
3 green onions, thinly sliced
Lime wedges

Method
Arrange tofu between several layers of paper towels on a large plate. Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu. Change out the paper towels and repeat a second time. Cut tofu into 1½-inch cubes and toss gently in a bowl with flour. Heat oil in a large skillet over medium heat. Shake excess flour off of tofu then carefully transfer to skillet. Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper towel-lined plate and set aside.

Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well. Repeat process with green beans; set aside.

Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and ½ cup water into a blender and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper. Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes. Divide noodles between bowls and top with curry, tofu and vegetables. Garnish with green onions and lime wedges.