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Archive for March, 2011

Thai Sauce:

2 TBSPN Palm sugar or brown sugar

2 TBSPN freshly squeezed lemon juice

1 cup water

2 1/2 tsp chopped Thai basil

3/4 tsp peeled and chopped ginger

BAKED TOFU

1 pound extra firm tofu

1 cup lite soy sauce (gluten free for gluten free recipe)

2 TBSPN toasted sesame Oil

2 TBSPN chopped garlic

2 TBSPN peeled and chopped ginger.

NOODLES

2 cups flat rice noodles

6 TBSPN toasted sesame oil

2 TBSPN chopped garlic

2 TBSPN thinly sliced Thai Basil

1 – 2 TBSPN thinly sliced Thai Chile

3/4 cup thinly sliced carrot strips

1/2 cup thinly sliced bell pepper strips (mixed colors0

1/2 cup mung bean sprouts

1 to 2 TBSPN chopped unsalted peanuts

Thai Sauce: Place sugar and tamarind pulp or lemon juice in a heat proof container. Ad 1 cup of boiling water. Stir in basil and ginger and let steep for 1 hour. Then stir vigorously and strain keeping the liquid.

Baked Tofu: preheat oven to 350. Cut the tofu into 1″ cubes. Place them in deep baking dish. Mix the other ingredients together and pour over the tofu. Bake for 15 minutes until tofu is golden brown and most of the liquid has been absorbed.

Noodles: Cook rice noodles by covering with boiling water for 2 minutes (until barely soft). Place the oil in saute pan or wok over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Then add the basil and chili and cook for 1 minute, stirring constantly. Add the carrot strip, bell pepper and tofu and cook and stir for about 3 minutes until the carrot strips are just tender. Add the rice noodles and thai sauce and cook for 2 -3 minutes until noodles are soft. Garnish each serving with mung bean sprouts and peanuts.

Serves 4 – 6.

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Serves 4

Place in food processor or blender the following ingredient for the Green Curry Paste and blend until smooth.

1 stalk lemon grass

1/4 can lite coconut milk

1 – 3 Thai chilies

1 cup packed Cilantro (stem and leaves)

1 green onion

4 gloves of garlic

1 thumb sized piece of Galangal or Ginger root (peeled)

1 TBSPN soy sauce (lite and non fermented gluten free for gluten free recipe)

2 TBSP fresh Lime juice (make sure not to include seeds as they will make it bitter)

1/2 tsp cumin

1/2 tsp coriander

1 tsp brown sugar

1/2 tsp salt

In a wok or large skillet add 1 – 2 TBSPN oil and heat over medium high heat.

Add green curry paste and stir fry for 1 minute

Add the following:

1 package firm tofu cubed and stir until coated.

Then add:

1 cup vegetable stock

2 -3 lime leaves

Simmer for 5 minutes on medium low heat.

Add:

3/4 cup lite coconut milk

1 cups cherry tomatoes

1 green bell pepper chopped into bite size pieces

1 1/2 cups chopped green beans or asparagus

Simmer 5 – 7 minutes until veggies are just tender.

Take off heat. Test for salt.

Add 1/2 cup chopped fresh Thai Basil or Sweet Basil.

Serve over steamed brown Jasmine Rice.

Note: Whole Foods has all of the Thai ingredients needed.

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Saute in lightly sprayed skillet until mushrooms : adding a little water as needed

1 green onion finely chopped

1 cup of sweet pepper finely chopped

1 cup mushrooms thinly sliced and halved

2 cloves of garlic crushed

1 teaspoon rosemary

Blend in blender until smooth:

1 Pkg Tofu (lite silk best but firm worked

2 TBSPN Nutritional yeast

1 TBSPN corn starch

1/4 cup unsweetened soy milk

1 TBSPN sesame seeds or 1 tsp of Tahini

1/2 tsp Onion Powder

1 tsp salt

Mix the tofu blend into the sauted vegetables and stir well.

Preheat oven to 375. Spray muffin tins or use silicon pans such as Demarle, 2/3 full muffin pans. Place in oven for 25 mins. turn oven down to 350.

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