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Ingredients
  • 14 ounces extra-firm tofu pressed
  • 5 tablespoons flour (see notes)
  • ½ cup fresh basil leaves chopped
  • ½ cup diced shallots (about 1 large)
  • 1 tablespoon Thai red curry paste vegan (Thai Kitchen)
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons sriracha
  • 1 tablespoon coconut aminos
  • Salt to taste
  • subheading: Optional for the dressing:
  • ½ cup mayonnaise vegan
  • 1 tablespoon ketchup
  • 2 teaspoons Thai red curry paste vegan (Thai Kitchen)
  • ½ teaspoon fish sauce vegan (optional)
  • 1 lime juice
  • Maple syrup to taste
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