Today’s goal was to make my Bubby’s oat cookies. After quickly realizing that oats are not something I keep on hand, I instead decided to try thai tofu. This would give me an opportunity to experiment with both cooking and using my new camera.
The tofu was cubed and simmered in milk, red thai curry paste, fish sauce and maple syrup. The original recipe called for coconut milk but that turns out to be something else I don’t have readily available. Also, the maple syrup was used as a subsitute for brown sugar. No real reason for that other than I’ve somehow gotten it into my head that syrup has a lower glycemic load than brown sugar.
After simmering for about 15 minutes, I added the tofu to some microwaved frozen green beans. Could I have stir fried the green beans? Maybe. But today’s lesson was about the tofu and camera so time was saved on the green beans. Overall, I think the dish came out okay.
A few lessons learned:
–Taste the tofu after the first tablespoon of red curry paste. The second tablespoon might just be overkill but it’s too late to discover this after adding it.
–Cow’s milk is just not coconut milk. No use pretending otherwise. Coconut milk will now be added to my shopping list (along with the oats I needed for the cookie recipe).
–Keep a log of camera settings for each shot. I have no idea at what ISO, etc these images were captured.
