Vegetable Pad Thai

I love Thai food and this particular dish is my new acquisition to my list. The dish could have some other ingredients. I just used the ones handy in my kitchen.

Ingredients: 

• 1/3 package sprouted firm tofu
• 1 julienne carrot  
• 1 small bunch broccoli
• 1/2 package mung beans
• 1 package noodles (I used GreeNoodle for better nutrition)
• 1/2 cup chopped peanuts and cilantro for garnish

For the peanut sauce:

• 1/4 cup water
• 1 TB toasted sesame oil
• 2 TB creamy peanut butter
• 1 TB rice vinegar
• 2 TB tahini
• 1 TB red pepper sauce
• 1 TB lime juice

 Directions:

It's a good idea to make the peanut sauce first to have it ready assembling everything at last. In a small bowl mix all ingredients until smooth. Set aside.

Cut tofu in small squares and sauté with toasted sesame seed oil on both sides. Set aside.

Sauté carrots, broccoli and mung beans until tender. 

Boil noodles according to package directions and drain. GreeNoodle is more nutritious than any other Asian noodles:

GreeNoodle

Set the noodles on the bottom of a plate and top with vegetables and tofu. Pour peanut sauce on top and garnish with chopped peanuts and cilantro.

Serves:2

Pad Thai

Enjoy!  

 

Thai Green curry

Curries are delicious. My preferred one is Thai style using coconut milk. Using some vegetables left in my refrigerator, I created this Thai Green curry.

Ingredients:

• 8 oz firm tofu
• 2 tbsp toasted sesame oil
• 1 large broccoli bunch washed and cut in florets
• 1 large onion
• 2 tbsp olive oil
• 2 normal chili peppers whole
• 2 tbsp shredded ginger
• ½ cup shredded carrots
• 2 baby bok choy, washed and sliced
• ½ can light Thai coconut milk
• 1.5 oz Thai green curry paste

Directions:

Cut tofu in dice size and cook over toasted sesame oil in all sides until golden brown. Set aside.

To speed the cooking, I steamed the broccoli florets for a few minutes before starting. 

Heat the onion in the oil until transparent. Add ginger and carrots and cook for a couple of minutes. Drop chili peppers whole to add just flavor. Add bok choy, broccoli florets and cook for another few minutes. Pour coconut milk over mixture and add the Thai curry paste.

Stir and let simmer for 5-10 minutes. It should be ready by then. Serve over brown rice.

Serves: 3-4

Enjoy!

Thai Green curry

Thai Green curry

Tofu and spinach in peanut-coconut sauce

This dish makes a rich and hearty meal served over brown rice.

Be sure to use extra-firm tofu (traditional, not silken). I prefer fermented and organic.

Ingredients:

• 1 tbsp toasted sesame oil
• 1 lb. extra-firm tofu cut in 1 inch cubes
• 1 (13.5 oz) can light coconut milk
• 1/3 cup unsweetened peanut butter
• 1 tbsp grated fresh ginger
• 1 clove garlic, pressed
• 1 bunch green onions (white and light green parts only)
• 1/8 tsp cayenne pepper
• 1 tbsp low-sodium soy sauce or liquid aminos
• 2 large handfuls pre-washed baby spinach (about 2.5 oz)
• 2 cups cooked brown rice

Directions:

To give the tofu a crispy texture, heat the sesame oil in a pan and cook tofu cubes in a medium heat for a few minutes. Set aside.

In a medium pan, place coconut milk, peanut butter, ginger, garlic, green onions, cayenne pepper and soy sauce. Cook for about 10-15 minutes at medium heat.

Add pre-washed spinach and cook for about 5 more minutes. As leaves wilt, stir gently to incorporate tofu.

Serve over brown rice.

Serves: 4

Enjoy!

Tofu and spinach in peanut-coconut sauce

Tofu and spinach in peanut-coconut sauce

Broccoli cashew Thai curry

I had a similar plate at a Thai restaurant. The sauce was a bit salty because of soy sauce. So I decided to make it better using light coconut milk.

Ingredients:

• 1 tbsp sesame oil
• 10 oz package firm tofu
• 1 big broccoli crown
• 1 large onion, chopped
• 1 tbsp turmeric
• 1 tsp garam masala
• 1/2 cup raw cashews
• 1/2 can light coconut milk
  

Directions:

Cut tofu in normal cubes. In a medium non-stick pan, saute tofu with sesame oil until golden on each side. Set aside.

Separate broccoli head in florets. Steam broccoli for a few minutes. Set aside.

In a medium pan saute chopped onion until transparent. Add turmeric and garam masala. Stir well.

Add cashews and coconut mil and cook in medium heat for about 10 minutes.

Add tofu and broccoli and stir well. Let it cook for about ten more minutes.

Serve over brown rice.

Serves: 2-3

Enjoy!

Broccoli cashew Thai curry

Broccoli cashew Thai curry

 

Thai tofu with red curry sauce over coconut-scallion rice

The name seems to be long... but long will last the flavor of this dish!

Ingredients:

•  1 tsp. grated lime rind
•  1 1/4 cup (10 ounces) coconut milk
•  2 3/4 cups of water 
•  1 1/2 cups jasmine, basmati, or regular long-grain white rice (I used brown rice instead)
•  1 bunch cilantro, chopped (1/3 cup for the sauce & 2TB for the garnish)
•  2 large garlic cloves, cut in half
•  1/4 cup dry-roasted, unsalted peanuts
•  1/4 canola oil
•  3 TB hot (or mild depending on you) chili sauce, or 2 TB chili paste
•  1 16 oz. package firm tofu, dried and cut into cubes
•  1/2 bunch broccoli, cut into small pieces (about 4 cups)
•  1 cup minced scallions, both green and white parts

Directions:

Bring the coconut milk and 2 1/4 cups of the water, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes. Be aware you will need more time to cook brown rice. 

In a food processor or blender, combine the lime rind, 2/3 chopped cilantro, garlic cloves, and peanuts. Run the machine for a few seconds, adding the 3 TB of oil and the chili sauce or paste. Transfer the mixture to a small bowl.

Into a non-stick skillet, over high heat, pour the remaining 1 TB of oil. Add the tofu, and cook until the pieces form a golden crust on the bottom. Then turn them with a spatula, and let the tofu form more golden crust on the other side. Transfer the tofu to a plate.

Scallions

Tofu

Into the same skillet, put the broccoli and the remaining 1/2 cup water. Cover, and steam the broccoli for 2 minutes. Stir the lime-peanut paste and cook, stirring for 1 minute more:

Thai  tofu with red curry sauce over coconut-scallion rice

Or you can leave that paste to set it on top of the dish along with tofu:

Thai  tofu with red curry sauce over coconut-scallion rice

Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it. Sprinkle with 2 TB chopped cilantro and serve.

Serves: 4

Thai  tofu with red curry sauce over coconut-scallion rice

Enjoy!

Stir-fry - Julienne of vegetables

This is an easy and delicious way to eat vegetables. I used some left vegetables I had in my refrigerator. I never use any salt when cooking but just a pinch of pepper. It came up good!

Ingredients:

• 2 carrots 
• 1 normal red or green bell pepper 
• 1 normal piece of ginger
• 1 red onion
• 4 green onions 
• 1 Tbsp toasted sesame seed oil 
• 2 Tbsp chopped parsley 
• pepper to taste

Directions:

Slice all the vegetables in julienne (fine strips). Heat the oil and add carrots, peppers, ginger, onion until they look tender. Don't overcook.

After all the veggies are done, sprinkle the parsley and serve.

Serves: 2
 

Stir-fry - Julienne of vegetables

This second option has cabbage, ginger, red peppers, and zucchini.

You can use your imagination combining different veggies.

Broccoli-red cabbage

This one has soy cubes and sautéd them to add to the julienne. 

Broccoli-tofu

I made a sauce with 1 TB cornstarch, 1 cup of veggie stock, and 1 TB soy sauce.

With sauce

You can also serve this with brown rice on the side or on top of it.And this third one has broccoli, ginger, garlic, celery, and carrots all served over rice and fried tofu.

Tofu-Bok choy

 

Broccoli-pepper-tofu over rice

Zucchini-peas

I like to be creative for a colorful and healthy stir-fry.

Enjoy!