Friday, June 5, 2009


Thai tofu (recipe in the comments)
Cucumber salad

Hot tea
This is one of the VERY first recipes M and I made after we started cooking together. The cookbook has ingredients highlighted that we needed to buy at the grocery store! We originally made this sauce over noodles, from a vegetarian cookbook. We didn't think it had enough heft, so we started serving it over sauteed chicken. It was a mainstay for many years, but kind of fell off the grid around 2001. I just re-discovered it and we have re-vamped it as a GREAT sauce over No Fail Tofu. This is a conversion recipe for those tofu skeptics in your life!

Prep Notes
Difficulty: Easy
Chopping: Ginger (chunked), pepper (seeded and chunked), basil (then everything goes into the mini chop or blender)
Time: 30 minutes
Make ahead: Make the sauce ahead (even freeze) and serve over fresh tofu.

J: "Re-vamping an old favorite."
M: "Breathing new life into this one!"

1 comment:

J said...

Thai Tofu – M & J (inspired by 15-minute Vegetarian Meals)
Serves 2.5

1 cup rice

No-Fail tofu

½ cup peanuts
4” ginger, peeled and chunked
1 red or green chili pepper, stemmed and seeds removed, cut into ¼s
¼ - ½ cup basil leaves, coarsely chopped
½ cup lime juice
¼ cup soy sauce
¼ cup sugar

Put rice up to cook.

Prepare tofu.

While tofu is browning prepare sauce ingredients. Combine peanuts, ginger, and cili in a mini chop, food processor, or blender. Process until finely minced. Add remaining sauce ingredients. Process until well blended and pretty smooth.

Once tofu is cooked, pour sauce into tofu pan. Heat through. Serve over rice.