Thai Tofu

The strange thing about Thai food is that it tastes like it has completely foreign, unique ingredients. Therefore, we assume we can't make such deliciousness in the comfort of our own homes. When really, the ingredients are very common, just not commonly used together.

Recently, I purchased chili paste on a whim. I did not know what I was going to do with it, nor did I know what most do with it. But it sounded fun (and it was on sale), so to my pantry it went. After much deliberation and research, I decided to use my newly purchased chili paste to make a thai sauce for my tofu. It required ingredients that I always have on hand (I always knew peanut butter and soy sauce would meet some day). And this was the product:

Tofu:

1 package of tofu

Cayenne pepper

Jamaican allspice (any allspice will do)

 

Prepare in the same manner as last week (Tofu Tacos) by removing moisture from the tofu and slicing into 8 equal sized pieces. Season with cayenne pepper and allspice just like you would a piece of meat.

 

Heat non-stick skillet over medium-high heat. Cover pan with non-stick spray, and cook tofu about 5 minutes per side. The key is to brown the pieces and give them a bit of a crunch on the outside (this gives it more of a meaty texture).

Thai Sauce:

1/2 tbsp fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tbsp rice vinegar

juice of one lime

3 cloves minced garlic

1/2 tbsp chili paste

2 tbsp olive oil

Heat oil in a medium sauce pan over medium heat, adding in ginger and chili paste. Cook for 2 minutes, stirring often. Add in remaining ingredients over low heat, stirring occasionally to combine.

Mix in:

Kale (remove stems and rough chop)

green onion (chopped)

mushrooms (chopped)

2 tbsp olive oil

In the same pan used to cook the tofu, mix all ingredients and cook until kale is wilted.

Tying it all together:

Slice tofu into bite sized pieces. Pour Thai sauce over vegetables and add tofu back into the mixture. Gently mix ingredients together (careful not to break apart bites of tofu).

Serve over rice, quinoa, or rice noodles.

Sarah