Category:

Pan Seared Tofu & Thai Noodles

4/28/2013

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!

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!!!

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Thai me up Spring Rolls!

4/26/2013

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When we last ventured into the big city we hit the Thai market and got all of our favorite Thai food basics. My favorite thing to make is Thai Spring rolls. I make them with whatever I have on hand. I make a ton and have 'em for lunch and snacks. I eat like every 2 hours. So, yeah, I make a lot! I mix tahini with Thai chile sauce and add a little hot stuff on top of that. It gives the dip a nice, peanutty & spicy flavor. I don't roll the prettiest of spring rolls.... but, hey, that's just how I roll. Check out the recipe below. It seems like a lot but if you prep it out and create a "production" line with your ingredients... you can pump these out in no time and feed a crowd.

ElIngredients:

Rice rolls wraps (they are purchased as flat hard rice discs about 6 inches in size)
Tofu - block of firm tofu drained on paper towels
Shredded cabbage, carrots or whatever veg you have
Roasted Red Pepper or something else different and colorful
Rice vermicelli
Basil, mint, cilantro or green onion - use any one of these or all - whatever floats your spring roll!

Sauce: Tahini mix with Thai chile sauce (sweet chile) ... to taste preference

Directions:

Cut Tofu into 1/4 thick long pieces
Marinate the Tofu for 1 hour (or, if desperate, 20 minutes) in a mixture of 1/4 cup soy sauce with a dash of sesame oil, rice vinegar (or lemon juice), minced ginger and garlic (a good dash each) and a bit of honey powder or agave nectar to slightly sweeten.
Soak the rice vermicelli in warm-to-hot water with a cover for 10 minutes then drain (make sure it is soft)
Cut your herb green Chiffonade style (look it up if you are not sure) - basically leaves atop one another, roll tightly and then slice thinly to create thin slivers of each. Or, if lazy, use the entire leaf

Once tofu is ready, heat a skillet with some sesame oil until hot.
Add tofu along with its marinade to the pan and allow to brown on both main sides on med (flipping only once) - Handle delicately or you will end up with Tofu scramble.
Once tofu is cooked remove and set aside
Add shredded veg to pan - saute until wilted and remove from pan - turn stove off
Soak 1 Rice roll at a time in flat pie dish filled with hot water (but not too hot). Allow to soak until soft
Lay limp rice roll out onto a flat, smooth, thin cotton dish towel... so that you spread it out as a flat round
About 1 inch from the edge closest to you place tofu and a bit of shredded veg
Lip the edge closest to you over the tofu and veg and roll over tightly once
Now add some of the rice vermicelli (not too much - don't want it bulky) and roll over once more
Lastly, add a few leaves of herbal greens or your chopped greens (and red pepper) roll over once
Next: fold the sides in on the roll and then finish rolling out until you reach the end. Be sure to fold in the sides BEFORE you get to the end:))
Cut on the bias (diagonal) - wet your hands slightly if the rolls are totally sticking to your fingers.

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Food 4OREthought:)

Pan Seared Tofu & Thai Noodles

Thai me up Spring Rolls!

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