UNBEATEN PATH TOURS & YOGA 707 888 6121
  • Home
  • Guided Experiences
    • ALL TOURS & GENERAL INFO
    • THE SEA RANCH ARCHITECTURE & NATURE
    • REDWOODS TO COAST
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
    • STORNETTA LANDS NAT'L MONUMENT
    • SEASCAPES AND WILDFLOWERS
    • ELOPEMENTS
    • BREATH WALK & FOREST BATHING
    • YOGA & CORPORATE RETREATS
    • LARGE GROUP OPTIONS
  • THE SEA RANCH
    • THE SEA RANCH
  • Resilience WALKshops
    • ABOUT OUR WALKSHOPS
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
  • RETREAT WORK
  • YOGA
    • ABOUT YOUR TEACHER & GENERAL INFO
    • PRIVATE YOGA SESSIONS
    • SOUND BATHING
    • YOGA STREAMS
    • YOGANATUR - HIKE & YOGA
  • BOOK ONLINE
  • CONTACT+
    • OUR BIO
    • WRITE A REVIEW
    • UNBEATEN PRESS
    • CONTACT US
    • FAQ
    • BLOG
  • Waiver & Policies
  • Buy our Beanie!

Food 4OREthought:)

Dear Food: 

Will you marry me?  I LOVE YOU!  This blog is dedicated just to you. I celebrate you by sharing my "made from scratch" recipes.
Nutrition Facts. org

Pan Seared Tofu & Thai Noodles

4/28/2013

0 Comments

 
Want a yummy lunch in no time with left overs, to boot? I do! Below is my take on Thai noodles. I make this recipe when I want something yummy and fulfilling - and tasty.  Yes, a peanut butter sandwich is indeed faster to make - but I made this within 20 minutes (and left the clean up for later;)  See my recipe below. 
Enjoy and Eat with gratitude in your heart! 
Picture
Photo by Margaret Lindgren
Ingredients: 
  • Two packets rice vermicelli (I get my packets in bulk at the Thai store) but they are like a 3" x 3" square of dried rice vermacellie
  • 1 Red or Yellow Bell Pepper - chopped or sliced thinly
  • 1 Hot chili pepper chopped (serrano or something similar) - this is optional if you don't like hot
  • 2 Really big handfuls of baby Spinach
  • Firm Tofu - Half block cut into 1/4" thick squares (I cut width wise then length wise) 
  • Brown Rice flour (for dusting tofu)
  • Green Onion (Scallion) diced - amount to preference - I use a whole bunch at once
  • 1/4 cup Soy Sauce (I like low sodium)
  • Dash Rice Vinegar
  • Dash of Thai Fish Sauce (1 TBSP or so)
  • Sesame Oil 
  • Hing (or 1 tsp minced garlic) 
  • Mince Ginger (1 tsp) - to get fast minced ginger or garlic use a fine grater or planer and grate away
  • Agave nectar - dash  of - or 1/4 tsp honey powder
  • Asian Blend Red Pepper Flakes - or just regular Red Pepper Flakes - all optional based on heat preference


I think it would be nice to soak Tofu (as noted in my Thai me up Spring Rolls recipe) but time is of the essence now and then ... so, it is fine either way. Also, if you are not a tofu fan .... saute' mushrooms with a soy sauce mixture (as noted below) or just in some sesame oil... 

Directions: 
  • Heat 3 cups water until just boiling in pasta pot - add rice vermicelli and cover for 10 minutes or so 
  • Cut Tofu and place in container or sealed plastic bag with about 1 TBSP of brown rice flour - or regular flour - and shake until well coated.  Remove from container. 
  • Heat 1TBSP sesame oil in heavy skillet or Wok on med-high until hot - add tofu such that it lays flat in the pan (you want it to get nice and crunchy) - Heat carefully until it browns on both sides
  • While tofu cooks combine in a small bowl soy sauce, fish sauce, rice vinegar, dash of sesame oil, garlic, ginger and agave (if using sweetner). Stir to combine. Set aside
  • Once tofu is done remove and set aside on plate or paper towels
  • Add a dash of sesame oil back to pan and allow to heat up
  • Add chopped red pepper and chopped green chili pepper and saute - make sure you have fan on for venting when cooking with hot chilies in pan - Cook until red peppers are tender
  • Add spinach with 1 TBSP hot water and cover until limp (couple minutes)
  • Meanwhile, drain rice vermacelli in colander 
  • Add drained rice noodles to stir fry along with soy sauce mixture, reserved tofu and chopped green onion
  • Stir fry for about 3 minutes - and mix well (I like to use Salad Tongs to mix the ingredients) - Increase heat if necessary (don't want it searing, searing hot - but hot enough to keep things cooking quickly & sizzling) 
  • Add any extra spices (your Asian Red Pepper Flakes blend, etc) and mix ... allowing soy mixture to reduce if necessary
  • Turn off heat - fill into serving bowl with chop sticks and have at it. 
NOTE:  Again - add enough rice vermicelli as necessary - if it looks like you have cooked to much rice noodles - don't put them all in at once - just add them to the stir fry in increments and stir in with other vegetables... THEN add your soy sauce mixture once it looks like you have enough.  If you feel like you don't have enough soy sauce mixture - make more ... but I find I have enough once everything gets mixed well. Sometimes I also add a tad more sesame oil if necessary. 

THIS IS SUPER TASTY!!!
0 Comments

    ABOUT THIS BLOG!

    I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head!  The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics.  This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this. 

    As for this blog - I have one piece of advice: Food is like our DNA - it is unique and specific to each of us! Add your own flare, energy and pulse and personality to your food.  It is a part of you!  It is who you are.  So, if something doesn't work for you in my recipes then be sure to be fearless and try your own flare... and  share your inspiration with us!  

    Archives

    June 2014
    February 2014
    January 2014
    December 2013
    November 2013
    September 2013
    June 2013
    May 2013
    April 2013

    Categories

    All
    Anytime Meals
    Beans
    Breads And Baking
    Breakfast Meal
    Dessert
    Diner Food
    Granola
    Holiday Treats!
    Hot Pot Recipes
    International Dishes
    Japanese Cuisine
    Meat Balls Vegan Style
    Nuts & Seeds
    Polenta
    Potato Salad
    Protein Cereal
    Sauces/dressing
    Sauteed Veggies
    Seaweeds
    Side Dishes
    Thai Food
    Tofu

    RSS Feed

www.unbeatenpathtours.com  CALL 707 888 6121 
  • Home
  • Guided Experiences
    • ALL TOURS & GENERAL INFO
    • THE SEA RANCH ARCHITECTURE & NATURE
    • REDWOODS TO COAST
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
    • STORNETTA LANDS NAT'L MONUMENT
    • SEASCAPES AND WILDFLOWERS
    • ELOPEMENTS
    • BREATH WALK & FOREST BATHING
    • YOGA & CORPORATE RETREATS
    • LARGE GROUP OPTIONS
  • THE SEA RANCH
    • THE SEA RANCH
  • Resilience WALKshops
    • ABOUT OUR WALKSHOPS
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
  • RETREAT WORK
  • YOGA
    • ABOUT YOUR TEACHER & GENERAL INFO
    • PRIVATE YOGA SESSIONS
    • SOUND BATHING
    • YOGA STREAMS
    • YOGANATUR - HIKE & YOGA
  • BOOK ONLINE
  • CONTACT+
    • OUR BIO
    • WRITE A REVIEW
    • UNBEATEN PRESS
    • CONTACT US
    • FAQ
    • BLOG
  • Waiver & Policies
  • Buy our Beanie!