Thai Tofu Spread Food

THAI GREEN TOFU NOODLES

Steps:

• Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.
• Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.

THAI TOFU SPREAD

Steps:

• Grate tofu.
• Do not put it in the food processor or it will turn into mush.
• In a large bowl toss the tofu with bell peppers, scallions and fresh basil.
• In a blender combine cocomut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth.
• Add more chile if you desire more heat.
• Pour dressing over tofu mixture and toss to coat.
• Add soy sauce as desired.

THAI TOFU SPREAD

Steps:

• Squeeze extra water from tofu, then mash it with a pastry cutter or fork. Combine tofu, carrot, garlic, onion, and cilantro in a mixing bowl.
• In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari.
• Fold into tofu mixture until everything is evenly mixed. Adjust seasonings to taste.
• Serve on bread, crackers, chips or eat plain. Store refrigerated.

VEGETABLE AND TOFU PAD THAI

Steps:

• Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
• In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
• Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.

AMAZING SIMPLE THAI TOFU

Steps:

• Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
• Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

STRAWBERRY TOFU SPREAD

Steps:

• Combine all ingredients in a food processor and blend until smooth.
• Scoop mixture into a container for storage in the refrigerator.
• Use within 2 weeks.