Thursday
Thai tofu (recipe in the comments)
Rice
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 We originally made this sauce over noodles, from a vegetarian cookbook.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.
Reaction
J: "Re-vamping an old favorite."
M: "Breathing new life into this one!"
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
Thai Tofu – M & J (inspired by 15-minute Vegetarian Meals)
Serves 2.5
1 cup rice
No-Fail tofu
Sauce:
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.
Post a Comment