Jason has been with Bulkley Associates for almost five years now, specifically dedicated to Amazon.com (though he is also responsible for website development and other technological components of Bulkley). Though Jason is still part of the Amazon crew, he is now more centrally focused on the media side of ecommerce. He spends the majority of his time in studio, creating product images and product in-use videos for Amazon.
Contact Jason Deetz in Seattle, Washington
Bulkley West 3450 16th Ave West, #101
Seattle, WA 98119
Thai Tofu with Zucchini, Red Bell Pepper, and Lime*
2 tablespoons peanut oil, divided
1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 pound yellow and/or green zucchini, cut into 1/2-inch cubes
1 large red bell pepper, diced
1 tablespoon minced peeled fresh ginger
1 1/3 cups canned unsweetened coconut milk
3 tablespoons (or more) fresh lime juice
1 1/2 tablespoons soy sauce
3/4 teaspoon Thai red curry paste
1/2 cup sliced fresh basil, divided
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté
until golden, about 4 minutes. Transfer tofu to bowl. Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.
Favorite tools: Totally Bamboo Cutting Board, Chef'n Sleekstor Measuring Beakers, Le Creuset Hard Anodized Braiser, Le Creuset French Oven, Zyliss Garlic Press and my Vic Firth Enchantment Salt & Pepper Mills!
*Featured in Bon Appetit, January 2005; Recipe from Epicurious.com