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I'll share my recipe for almond cake tomorrow, a favorite of child and adult alike, but before you have dessert, you have to eat your good food! And my Spicy Thai Tofu is pretty darn good for a home-cooked meal--and gets high marks from Herr Doktor, who's been to Thailand many times. You won't mistake it for a Thai restaurant dish, but it's also far less oily and has a lightness that makes you feel healthy as well as satisfied. The original recipe came from Bon Appetit magazine, but I don't exactly follow the recipe. For example, they say use "3 green onions," but what do you do with the other three? So I just toss the whole bunch in. Same with basil, although I try to buy some Thai basil, which comes in a smaller quantity than your typical California basil which is usually enough for a whole batch of pesto. But why use 1/3 cup when a big old handful tastes much better? So, I'll be giving you the recipe just as I make it, a peek into my kitchen, if you will. And if you're up for a little spice to keep you going until our next Spicy Sunday at Jeremy's, this might be your ticket!
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Spicy Summer Thai Tofu ala DGS
Mix together in a medium bowl:
2 large red bell peppers, sliced or cubed 3 Tablespoons peeled and minced fresh ginger (I use a big knob that probably made 1 1/2 Tablespoons and that was plenty) 3 large garlic cloves, finely chopped
Mix together in another bowl:
1 14-16 oz. package extra firm tofu, cut into 1/2-inch cubes 1 bunch green onions, thinly sliced on the diagonal
Mix together in a small bowl:
3 Tablespoons soy sauce 2 Tablespoons lime juice 1/2 to 3/4 teaspoon dried crushed red pepper
Place 2 Tablespoons of peanut oil in a wok and heat to high. Add bell pepper mix and saute about 2 minutes. Add tofu mixture and saute another 2 minutes. Add the sauce and toss to blend about one minute.
Add:
1 6-0z. bag baby spinach leaves in two or three batches
Toss until wilted about one minute for each addition.
Mix in:
1/3 cup chopped fresh basil (I do one bunch Thai basil or maybe 1/3 bunch California basil)
Season with salt and pepper.
Top with:
1/3 cup lightly salted or unsalted roasted peanuts
Serve with rice, preferably brown jasmine rice. Enjoy the compliments!
7 comments:
oh yummy!!!.donna that looks delicous.i love thai..i love basil (both kinds) and i do love green onions..defenetly will try that ..:-)
i just was totally in a thai mood today since i mentioned over at neves house how much i love thai lamb with figs..but a good old dish of tofu would make my day as well..hehe*
Aroi mahk na khrab (delicious)
I just got done eating tofu! Whole Foods seems to do it nicely, but I have a feeling I'd like yours better. ;)
Mmm! Looks delicious. And I like your "if some is good more must be better" approach to basil and green onions (both of which I adore.)
How very "summery!"
Oh...
And get to work on that book.
We should definitely try this! Thank you!
Thank you all for sitting down at the table with us! I do recommend this. It's even pretty good microwaved the next day :-). And now it's time for dessert....
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