No I made it up, the Thai tofu curry goes something like this:
1lb tofu cut into 1 inch chunks, marinate in 1tsp red curry paste(depends on how hot yours is mine was pretty mild), lime juice, soy sauce(I used Braggs), pepper, and garlic powder. While that is marinating I cook my rice, last night I did a yellow curry rice, about 1 tsp curry powder, veggie stock, and rice. Cook like normal rice, but I subbed most of that water with veg stock.
Cut up what ever veggies you have that sound good. Last night we had yellow and red bell pepper, onion and the tofu. Toss the tofu in a pan and saute in oil(I used sunflower w/ a little hot sesame oil for some spice). Saute the tofu until golden brown, I mix 1 can coconut milk, 1/2 a lime juiced and also the zest, grated ginger(about a 1inch piece), 1 clove garlic grated, and a little more soy sauce. Mix veggies in with tofu saute until crisp tender, pour in coconut mixture, reduce down. At the end add in a 1/2 cup finely chopped basil.
The salad goes like this: the other 1/2 of the lime juiced, more grated garlic, honey mustard, soy sauce, rice vinegar and maple syrup(just a little), black pepper, powdered ginger(about 1/4 tsp), olive oil . Whisk all together, add one mango diced into 1 inch chunks, and about a half cup diced cucumber, lots of greens. Toss all together, I like to also add these yummy spicy pumpkin seeds.
I'm not sure on my measurements, the dressing probably makes a total of a 1/2 cup, so hopefully that helps. It's really good, I made it because my friend was over who's a vegan. I LOVE it!