Thai Tofu With Zucchini Red Bell Pepper And Lime Recipes

AMAZING SIMPLE THAI TOFU

Steps:

• Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
• Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME

Steps:

• Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
• Add the tofu and saute until golden, about 5 minutes.
• Move the tofu to a bowl.
• Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
• Saute until it begins to soften, about 5 minutes.
• Return tofu to the skillet.
• Add ginger and stir about 30 seconds.
• Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
• Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
• Stir in half of the basil.
• Sprinkle with remaining basil and serve. Enjoy!
• This is good served with steamed rice or noodles.

GARLIC PEPPER TOFU

Steps:

• To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
• Place the tofu triangles in a flat dish and cover with the marinade.
• Leave for at least 30 minutes.
• Heat the oil and fry the marinated tofu until golden brown on both sides.
• Remove from the pan and drain on kitchen paper.
• Tip out any excess oil remaining in the pan, then place the vegetable stock, soy, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the tofu to the pan to heat through.
• Remove the pan from the heat and stir in the black pepper and sesame oil.
• Transfer to a serving dish and garnish with cucumber and spring onions.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.