Tofu Praram Long Song Tofu With Peanut Sauce On A Bed Of Spinach Food

EASY THAI PRA RAM TOFU (PEANUT BUTTER SAUCE)

Steps:

• Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
• Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 1 1/2 tbsp cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil. Set aside.
• While the tofu is cooking, continue on to prepare the peanut sauce.
• Whisk all the ingredients listed for peanut sauce, adding the warm water last. Combine with a spoon until the peanut butter is well blended.
• In a wok or large non-stick skillet, combine pan fried tofu, chopped spinach, and prepared peanut sauce. Mix together on low-medium heat for 5-10min until the spinach is slightly cooked and the tofu has time to marinate in the sauce.
• Be careful not to let the sauce simmer and start to thicken too much. You can stir in a small amount of water if needed.
• Serve hot over cooked rice, quinoa, or fresh spinach for a lighter version.

TOFU PRARAM LONG SONG (TOFU WITH PEANUT SAUCE ON A BED OF SPINACH)

Steps:

• Simmer coconut milk and curry paste in a sauce pan until oil starts to come up on top.
• Add honey, pad thai sauce,peanuts, and peanut butter and simmer until thick and creamy.
• In a non-stick frying pan, brown tofu on all sides and set aside.
• Combine the tofu in the sauce and mix well.
• Place the spinach leaves on a serving platter and pour the sauce on top.
• Sprinkle with chopped peanuts and red chili flakes.

THAI PAD PRA RAM

Steps:

• Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
• Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.

THAI PRA RAM CHICKEN

Steps:

• Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
• Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
• Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
• Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
• To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!