Accidental Thai plus, Tart Results

Did you know that when you combine this:

cashew ginger tofu from ED&BV made into a stirfry

With this:

coconut lime basmati rice from ED&BV

That you get this:

miraculous thai food!

And this?:

giant bowl of thai awesomness

Well, now you do.  I wasn't planning on making Thai food.  But I'm not complaining (and neither was Michael).  Somehow the flavors of cashew, ginger, lime, and coconut turned into the most awesome Thai food I've had...since our first visit to NYC, anyway.  I stupidly overbaked the tofu in the cashew sauce (even though it explicitly says on the recipe not to do so) and the sauce got all superthick (like...way too thick).  So we when added the baked tofu and sauce to the stirfry I had going, I had the idea to add about 1/4 cup of water to the whole thing.  The result?  Creamy and smooth and perfect.  If I could change only one thing, it would be to double the rice recipe, because there just was not enough of that deliciousness.  I think you have to have the rice flavors in there to make the Thai flavor combo complete.  But since there wasn't enough for seconds including the rice, I had room for this:

pear and almond tart, from the iron chef challenge i posted yesterday

Also known as the most delicious dessert that I've ever just made up off the top of my head.  Somehow, I lucked into making it just absolutely perfect.  That doesn't happen often.  Next time, I'd make my own crust because store bought crusts are just not...as good.  I've learned my lesson.  Anyway, since the verdict is in and positivie, please scroll down to the last post to get the recipe and make this yourself.  

We ate all this while watching Iron Chef on Food Network, and afterwards Michael declared that I won.  Yay!