Thai Spiced Tofu Food

SPICY THAI EGGPLANT & TOFU

Steps:

• Put water on to boil according to rice noodle directions.
• Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
• In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
• Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
• When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
• Bon apetit!
• *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.

SPICY THAI TOFU CURRY

Steps:

• In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
• Bring to a simmer and cook, stirring occasionally, for 10 minutes.
• Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
• Stir in cashew milk and bamboo shoots.
• Bring to a low boil and cook for 1 hour, stirring occasionally.
• Add snow peas and green pepper, cook 5 minutes.
• Remove from heat and stir in baby spinach.
• Serve over rice.

THAI SPICED TOFU

Steps:

• Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
• Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
• In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
• Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover.
• Serve with the green beans.

THAI SPICED COCONUT

Steps:

• Heat oil in a wok or frying pan with high sides. Add onion & garlic and cook until soft over medium heat. Reduce heat to medium-low and stir in coriander, cumin, coconut, peanuts, and lemon juice. Season to taste with salt. Cook, stirring often, until coconut is lightly browned (10-15 minutes). Let cool & serve at room temperature.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

THAI STYLE SPICY NOODLE WITH TOFU

Steps:

• TOFU.
• 1 - Wrap tofu in cheesecloth and freeze overnight.
• 2. - Run hot tap water over the frozen block until thawed (you can leave it in the fridge to thaw as well).
• 3. - Slice tofu into thin strips and drain on paper towels for a few minutes. 4. Dry dry tofu until golden on both sides. Set aside when done.
• ***You can use press tofu if needed. Just press well.
• Sauce.
• Mix Soy, vegetarian oyster sauce, sriracha sauce, ketchup, rice vinegar & pepper.Set aside.
• Noodles.
• 1. - In a wok or a large sauté pan, heat 1 Tbsp of vegetable oil until hot. Add minced garlic and tomatoes & return the Tofu to the pan then sauté for about 1 minute.
• 2. - Add the Blazing Sauce and veggies to coat and then add noodles.
• 3. - Add green onion, basil and cilantro. Toss well and enjoy!