Tag Archive for 'thai'

Yellow Curried Tofu

Yellow Curried TofuWe can thank my Aunt Treva for this delicious curry recipe and for turning me on to cooking Thai food. Makes 4 servings.

4 cups cooked brown rice
1 14-ounce can coconut milk
1 tablespoon palm sugar (or brown sugar)
1 to 2 tablespoons Thai yellow curry paste
1/4 cup chopped mint
1/2 lime
2 cups broccoli florets
1/2 cup sliced carrots
1 tablespoon vegetable oil
1 12-ounce package firm or extra firm tofu
2 to 3 kaffir lime leaves chopped (optional)

Stir-fry the broccoli and carrots in oil for 3 to 4 minutes, but make sure they stay firm, since they will continue to cook in the sauce later. Set aside.

Combine coconut milk, sugar, yellow curry paste and lime leaves in a wok or large skillet over medium heat. Cook for 5 minutes or until the coconut milk begins to thicken.

Add chopped mint, juice of 1/2 lime, broccoli, carrots and tofu. Cook at a low simmer for 5 to 10 minutes to let the flavors blend together.

Serve with brown rice and additional lime wedges.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add 1/2 cup chopped pineapple when you add the tofu. If you use pineapple, you might want to reduce or eliminate the sugar.
  • Experiment with other vegetables.
  • Pre-bake the tofu if you want it to be a little more firm.
  • Can easily be made gluten-free.

More information for Yellow Curried Tofu recipe:

  • Prep time: 20 min
  • Cook time: 20 min
  • Total time: 40 min

Thai Peanut Sauce

Use as a dipping sauce for fresh salad rolls, spring rolls, tofu or grilled vegetables. You can also use it as sauce for stir-fried vegetables and tofu. Serving it over steamed broccoli and carrots is a traditional Thai Pra Ram dish. Makes 4 to 6 servings.

1 14-ounce can unsweetened coconut milk
1 teaspoon chili paste for mild or more for spicy sauce
2 tablespoons brown sugar or palm sugar (omit if using sweetened peanut butter)
1/4 cup freshly ground peanuts (or peanut butter)
1/2 teaspoon salt

Warm the coconut milk in a saucepan over medium heat for 2 to 3 minutes while you assemble the rest of the ingredients. Add the chili paste and sugar. Stir to dissolve. Add the ground peanuts or peanut butter. Stir frequently until the peanut butter has melted and the sauce has started to thicken.

If the peanut sauce is too thick, you can thin it with a little bit of water or coconut milk.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Omit salt for a low-sodium sauce.
  • Omit or reduce the sugar for a less sweet sauce. When using a sweetened peanut butter, I always leave out the sugar.
  • Add more peanut butter for a little extra peanutty goodness.
  • Naturally gluten-free.

More information for Thai Peanut Sauce recipe:

  • Prep time: 5 min
  • Cook time: 10 min
  • Total time: 15 min

Thai Coleslaw

This is an easy, but tasty addition to any 4th of July picnic or potluck, but I also make this at home as a side dish for any Asian meal. I’m probably violating some international cooking code of conduct, but the Thai Coleslaw goes particularly well with Korean Stir-Fried Noodles (or any other Asian noodle dish). Makes 8 to 10 servings.

Salad Ingredients

1 small shredded cabbage
1 small thinly sliced red bell pepper
1/2 cup thinly sliced snow peas
4 thinly sliced scallions (green onions)
20 leaves fresh basil, shredded
crushed peanuts

Dressing

1/2 teaspoon crushed red pepper flakes or more to taste.
2 cloves minced garlic
1/4 cup rice vinegar
2 tablespoons agave nectar
1 tablespoon tamari
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
juice of 1/2 lime

Combine cabbage, red bell pepper, snow peas, scallions and basil in a large mixing bowl. Toss to mix the vegetables.

Combine dressing ingredients in a small container and whisk for 1 minute to combine.

Drizzle sauce over veggies and toss to coat evenly. You might want to add a little more tamari and rice vinegar to taste depending the size of your cabbage.

Let stand at least 10 minutes or refrigerate until you are ready to serve. Toss again before serving and garnish with peanuts.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use sesame seeds instead of peanuts or omit the nuts entirely for people with allergies.
  • Replace snow peas and red bell pepper with other colorful vegetables (carrots, yellow / orange peppers, etc.)
  • Use seedless cucumber or snap peas instead of the sliced snow peas.
  • To make a low-sodium version, use unsalted nuts and replace the tamari with a little extra rice vinegar and toasted sesame oil.
  • Can be easily made gluten-free.

More information for Thai Coleslaw recipe:

  • Prep time: 20 min
  • Cook time: 0 min
  • Total time: 20 min

Tofu Veggie Pad Thai

For when you just want a big plate of Thai noodles. Vegan Black Metal Chef techniques are optional, but encouraged. 🙂 Makes 4 servings.

1 ounce tamarind paste
3/4 cup boiling water
2 tablespoons tamari
2 tablespoons palm sugar or brown sugar
1 tablespoon rice vinegar
4 ounces rice stick noodles (may be called Pad Thai noodles)
2 cups chopped veggies (broccoli, carrots, etc.)
1 recipe Baked Soy Marinated Tofu
1 to 2 tablespoons peanut oil
1 chopped shallot
2-3 cloves minced garlic
1/2 cup roasted salted peanuts, chopped and divided
1 teaspoon chili paste
1 lime, cut into wedges
1/2 cup chopped cilantro

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the tamari, palm sugar, chili paste and rice vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. The noodles should be soft and ready to eat. If not, cover with more hot water or boil on top of the stove for a minute or two like you would any other pasta. Drizzle the noodles with an extra tablespoon of tamari if you want to give the noodles a little more flavor.

Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste and hot water through a fine mesh strainer, pushing as much of the pulp through the strainer as possible and add to the sauce. Discard any remaining pulp or bits that were too big to strain.

Add peanut oil to the pan and heat over high. Add shallots and cook for about a minute. Add the garlic and cook for 10 to 15 seconds.

Add veggies and stir-fry with 1/4 of the sauce for 2 to 3 minutes or until almost done. Add the noodles and stir-fry for another 2 to 3 minutes until the noodles taste done.

Add the tofu and half the peanuts. Add the sauce slowly as needed (you might not want all of the sauce). Toss everything until heated through, but no longer than 1 to 2 minutes total.

Sprinkle with the cilantro and remaining peanuts. Toss to coat. Serve immediately with lime wedges.

Variations

  • Replace rice noodles with 2 zucchinis (spiral sliced) for a slightly healthier veggie noodle version. Dunk the zucchini strings in hot water for a minute or until warmed.
  • Can be easily made gluten-free.

More information for Tofu Veggie Pad Thai recipe:

  • Prep time: 20 min
  • Cook time: 5 min
  • Total time: 25 min

Pad Phet – Thai Eggplant

A delicious way to use an Asian eggplant, and it’s a nice change from the various Thai curries that we usually make for dinner. Makes 4 servings.

Sauce Ingredients

1/4 cup tamari or soy sauce
1-2 tablespoons agave nectar
1-2 teaspoons Thai red curry paste

Other Ingredients

4 cups cooked brown rice
1 tablespoon oil
4 Kaffir lime leaves – thinly sliced into threads
3 cloves garlic
1 shallot
1 large or 2 small sliced Asian eggplants (long and thin)
1 recipe Baked Soy Marinated Tofu
1 sliced red bell pepper
1 cup broccoli florets
1 cup baby corn
10 sprigs of Thai basil with stems on (tear any very large sprigs in a couple pieces)

Combine sauce ingredients and set aside.

Heat oil in a wok or large pan over medium heat. Sauté shallots for 2 to 4 minutes or until they turn translucent.

Increase heat to high and add veggies, garlic and kaffir lime leaves. Stir-fry veggies for 1 to 2 minutes.

Add basil, tofu and sauce. Stir-fry another 2 to 4 minutes until done.

Serve with cooked brown rice.

Variations

  • If you can’t find Thai Basil, use 10 sprigs of regular basil, but remove the stems and use the whole leaves.
  • Experiment with some other vegetables, like cauliflower and zucchini.
  • Can be easily made gluten-free.

More information for Pad Phet – Thai Eggplant recipe:

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 45 min