Spicy Tofu With Thai Slaw And Avocado On Multi Grain Bread Recipes

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ASIAN SLAW WITH SPICY THAI VINAIGRETTE



Asian Slaw With Spicy Thai Vinaigrette image

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Steps:

  • Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
  • Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1

SPICY THAI TOFU CURRY



Spicy Thai Tofu Curry image

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

Provided by YummySmellsca

Categories     Curries

Time 3h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 19

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

Steps:

  • In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
  • Bring to a simmer and cook, stirring occasionally, for 10 minutes.
  • Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
  • Stir in cashew milk and bamboo shoots.
  • Bring to a low boil and cook for 1 hour, stirring occasionally.
  • Add snow peas and green pepper, cook 5 minutes.
  • Remove from heat and stir in baby spinach.
  • Serve over rice.

Nutrition Facts : Calories 152.9, Fat 4.2, SaturatedFat 0.8, Sodium 426.1, Carbohydrate 21, Fiber 5.3, Sugar 4.1, Protein 11.4

SPICY TOFU SALAD BOWL



Spicy Tofu Salad Bowl image

When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.

Provided by tamzie

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

3 green onions, chopped
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 ½ teaspoons Korean chile pepper powder, or to taste
1 teaspoon white sugar
½ teaspoon toasted Asian sesame oil
1 ½ cups steamed Japanese rice
½ head of romaine lettuce (heart only), torn into bite-size pieces
½ cucumber - peeled, seeded, and chopped
1 (12 ounce) package tofu, sliced

Steps:

  • Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
  • Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g

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