Tofu Salad with Vegetables and Peanut Dressing

 This Japanese salad is a main dish.

野菜とピーナッツドレッシングの豆腐サラダ (Japanese)

/yasai to pīnattsudoresshingu no tōfu sarada/

Serves 6

Preheat the broiler.

A. Peanut dressing ピーナッツドレッシング /pīnattsudoresshingu/

3 Tbs. (45 g) organic creamy peanut butter

2 Tbs. (45 ml) hot water

1/4 cup (60 ml) hoisin sauce

4 tsp. (20 ml) organic lime juice

2 tsp. (10 ml) sesame oil

1-2 minced organic garlic cloves

3/4 tsp. (180 ml) Asian chili-garlic sauce

i /long e/

一 /ichi/ 1. Whisk the peanut butter and water until it is smooth.

二 /ni/ 2. Whisk in the rest of the ingredients.

三 /san/ 3. Set aside.

B. Salad サラダ /sarada/

28 ounce (500 g) organic soft tofu, cut into bite-size cubes

little black pepper

organic snow peas, cut into pieces

red or yellow organic bell pepper, stemmed, cut into pieces

organic bean sprouts

organic shredded carrots

sliced organic scallions

cilantro or parsley

toasted sesame seeds

一 /ichi/ 1. Place the oven rack 6 inches (15 cm) from the broiler.

二 /ni/ 2. Line a baking sheet.

三 /san/ 3. Spread the tofu on a baking sheet lined with paper towels. Drain for 20 minutes.

四 /shi/ 4. Press dry the tofu.

五 /go/ 5. Toss the tofu with half of the dressing and spread in even layers on the backing sheet.

六 /roku/ 6. Broil about 5-6 minutes. .

 七 /shichi/ 7. Place in a bowl the vegetables and rest of the dressing. Toss.

 八 /hachi/ 8. Fold in the tofu, cilantro/parsley and sesame seeds.

 九 /kyuu/ 9. Seasons with pepper to taste.

 十 /juu/ 10. Let it sit about 15 minutes before serving.

Read More

Tofu Skewers with Red Curry

 They can be grilled or baked in the oven.

เต้าหู้เสียบไม้พริกแดง (Thai)

/têāh̄ū̂ s̄eīyb mị̂ phrik dæng/

Serves 4

Will take several hours to prepare.

Preheat the gill to 350F (400C)

1 14-16-ounce (400-455 g) block organic firm tofu, cut into 3/4 inch (2 cm) thick

1/4 cup (60 ml) organic unsweetened coconut milk

1/2 cup (120 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) Thai red curry paste

1 Tbs. (15 g) fish sauce

4 minced organic garlic cloves or more to taste

1 Tbs. (15 g) grated ginger

zest of 1 organic lime

juice of 1 organic lime

1 (Japanese) organic eggplant, cut int half lengthwise and sliced into thick pieces

organic mushrooms

organic cherry tomatoes

organic red pepper, cut into pieces

optional: 

• peanut sauce*
• Sriracha 
• coconut rice (made with coconut milk, 1 Tbs./15 g sugar, and toasted sesame seeds for garnish)

หนึ่ง /nùeng/ ๑ 1. Place an even layer of tofu on a towel. Cover with another towel. Place a heavy object on top. Let stand 30 minutes. Cut into cubes.

สอง /song/ ๒ 2. In a bowl, add together the coconut milk, soy sauce/liquid aminos, curry paste, fish sauce, garlic, ginger, lime zest, and lime juice. 

สาม /sam/ ๓ 3. Save a Tbs. (15 ml) to mix with the peanut sauce.

สี่ /see/ ๔ 4. Pour half of the mixture over the tofu. Set for an hour or overnight.

ห้า /hah/ ๕ 5. Add eggplant, mushrooms, and red bell pepper to the rest of the mixture. Set in the refrigerator for 1-2 hours.

หก /hòke/ ๖ 6. Use eight 10 to 12-inch (25-30 cm) wooden skewers, soak in water for 30 minutes.

เจ็ด /jèd/ ๗ 6. Thread each skewers with mushrooms, tofu, eggplant, cherry tomatoes, and bell pepper pieces.

แปด /ppaed/ ๘ 8. Brush some oil on the grill and grill for 12-13 minutes or in an oven. Turn over halfway through cooking.

เก้า /gaao/ ๙ 9. Serve with the any or all of the optional items.

*Peanut Sauce

Makes about a cup (240 ml)

1/2 cup (120 ml) (dairy-free) organic peanut butter

1/4 cup (60 ml) unsweetened organic coconut milk

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) each: tofu marinade sauce, fish sauce and water

2 tsp. (10 g) organic brown sugar

สิบ /sip/ ๑๐ 10. Combine all the ingredients. 

 

สิบเอ็ด /sip et/ ๑๑ 11. Add more water if it is too thin.

ขอให้เจริญอาหาร! (Thai)

/K̄hx h̄ı̂ ceriỵxāh̄ār/

Have a good appetite!

Read More

Peanut Noodles with a Kick!

Peanut suace always has a nice flavor. So try it on noodles!

บะหมี่ถั่วลิสงรสเผ็ด (Thai)

/bah̄mī̀ t̄hạ̀w lis̄ng rs̄ p̄hĕd/

(Spicy Peanut Noodles)

Serves 4

I. Sauce: (Adjust the spices to your taste.)

1/2 cup (120 g) organic peanut butter

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 ml) each: rice vinegar, organic maple syrup or honey, sesame oil, and siriracha

II.

2 Tbs. (30 ml) sesame oil

3 minced organic cloves of garlic

1 Tbs. (30 g) minced organic ginger

organic mushrooms 

1 organic carrot, julienned

2 cups (910 g) each sliced organic: bok choy, spring onions, and red cabbage

organic (gluten-free) cooked noodles

optional organic vegetables: 1/2 cup (65 g)

• slice bell peppers
• broccoli florets
• cherry tomato 
• sugar snap peas
• scallions
• green beans
• asparagus
• water chestnuts
• peas

optional organic "meats": 1 cup (130 g)

• tofu (cubed)
• tempeh (cubed)
• chicken (done temperature 165F/74C)
• shrimp (turn pink on both sides)
• pork (160F/71C)
• lamp (170F/77C)

III. Extra spicy:

some chili and coriander spices

1. Whisk together the sauce ingredients

2. Heat the oil in a wok over medium heat.

3. Sauté the ginger and garlic for a minute.

4. Add optional meat, cook until done.

5. Add the mushrooms for another 4 minutes.

6. Add and cook the vegetables.

7. Add the cooked noodles and peanut sauce.

8. Serve with the extra chili and coriander, if you want more "heat" to the dish.

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