Archive for thai

Monday, March 25th, 2013

Spicy Thai Tofu Lettuce Wraps with Peanut Sauce

I have had lettuce wraps a few times but never attempted to make them until last night. I adapted this recipe from one on this website. It originally used a substitute chicken product but I wanted to try tofu instead. It worked out really well and it was also not difficult to make. The sauce was an awesome contribution and super easy to make.

Spicy Thai Tofu Lettuce Wraps

1 tbsp. grapeseed oil

1 large onion, chopped

4 cloves garlic, minced

2 tsp. grated ginger

bunch of green onions, chopped

1 1/2 c. shredded carrots

1 can water chestnuts, chopped

1 pd. firm tofu *see note below

1/2 c. cilantro, chopped

1 tbsp. sriracha sauce

2 tbsp. soy sauce

1/2 c. peanuts, chopped

10 lettuce leaves, ( I used green leaf and it was excellent)

Heat up oil in heavy skillet and saute onion til it is soft and add the garlic, ginger, and green onions. Cook for 1-2 minutes and then add carrots, chestnuts, tofu, half of the cilantro, sriracha, and soy sauce. Cook until all the veggies are soft. Spoon into lettuce leaf, add a few peanuts, and a little fresh cilantro and dipping sauce. These are so tasty!

* I like to press and drain the tofu and then cut it into three slabs and cook it in a heavy skillet covered with pan spray. Cook each side on medium high heat until lightly browned and then cut into very small cubes.

 

Peanut Sauce

3 tbsp. peanut butter

3 tbsp. agave syrup

2 tbsp. soy sauce

1 1/2 tsp. toasted sesame oil

3/4 tsp. ground ginger

1 1/2 tsp. sriracha sauce

Mix all ingredients together in a small bowl and set aside.

 

 

Monday, March 18th, 2013

Tom Kha Soup

I have looked at recipes for Tom Kha soup many many times before and had always been a little intimidated by them. The list of ingredients has looked so new and unusual and left me turning to something else to make instead. However, a while ago, my love for this soup finally made me decide to try it. It was totally worth it. The soup is actually not hard at all to make and it is DELICIOUS! I was so happy to find that my favorite Asian grocery store had all the ingredients that I needed. So if any of you love Thai food and have tried this soup in a restaurant, don’t be afraid! You will not be disappointed.

Tom Kha Soup

1 can coconut milk

2 c. vegetable broth

6 kaffir lime leaves

3 stocks lemongrass

6 1/2 ” slices of galangal

1 serrano pepper, sliced

1 tbsp. red chili paste

1 tbsp. soy sauce

1/2 pd. firm tofu, cubed

1 onion, sliced

1 zucchini, sliced

2 tbsp. lime juice

1/4 c. cilantro leaves, chopped

First pound the lemongrass a few times to kind of open up the stocks. Then add them to a pot with the coconut milk, vegetable broth, galangal, and the lime leaves. Bring the pot to a boil and then turn it to a simmer for about 30 minutes. Now put it all through a strainer so only the liquid is left and return it to the pot. You have pretty much made your own broth for this soup at this point and now add in the pepper, chili paste, soy sauce, tofu, onion, zucchini. A lot of these recipes call for mushrooms at this point. I have yet to have them around when I have made this and it has been fine, but if you have them, add them in now. Let this simmer until the onion is soft. About 10 minutes. Add in the lime juice and cilantro just before serving. Be ready for yum!

Saturday, March 16th, 2013

Thai Green Curry

My whole family loves Thai food. Every time we have moved, we have scoured our new location for the best Thai food restaurant. I never thought that I could make a curry since the flavors seemed so exotic and unusual to me. Once I started researching curry recipes, I found out that making a good curry was not a big deal at all! This is not hard and in fact I would call this very easy and the reward is so great. I always double this recipe because I have teenagers at my house and plus, we love this for leftovers.

Thai Green Curry

1 Tbsp. oil (I used grapeseed)

2 big cloves garlic, minced

2 tbsp. green curry paste

1 can light coconut milk

1 c. vegetable broth

2 tsp. sucanat

2 tsp. cornstarch

1/2 tsp. salt

1/2 onion, sliced

1/2 red pepper, sliced

1/2 pd. firm tofu, cubed

1/2 c. thai basil leaves, sliced

Veggie Add-ins Options

sliced carrots

broccoli florets

chopped cabbage

cauliflower florets

Saute garlic in oil in a heavy skillet over med. high heat and before it turns brown add the green curry paste and stir. Cook for 1-2 minutes and then add coconut milk, veg broth, sucanat, and salt. I mix the cornstarch or arrowroot flour with a little of the milk or broth and then add into the mix. Mix will and bring to a boil and then simmer for 5 minutes, to let the flavors blend. Add the tofu, red peppers, and onion and cook til the onions are tender. I like to steam the veggie add-ins separately so they don’t turn mushy in the curry. When the curry is done, serve it over a bowl of brown rice and steamed veggies. It is soooo good!