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30.03.17 1249 [PST]
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Home >> Articles >> Recipes

Chiang Mai Tofu Grill

The recipe requires four main stages: marinating the tofu (a must, particularly if you are trying out tofu for the first time), making the peanut sauce (which is surprisingly light, at least my version was), prepping the vegetables, and the cooking.

This is a great recipe for weekends, as you can prepare this recipe in spurts between the myriad errands and other fun weekend tasks.

1. Prepare the Thai Basil-Soy Tofu:

2 blocks firm tofu
1/4 c light soy sauce (I used tamari, or you could just use the dark soy as well)
2 Tb dark soy sauce
2/3 c vegetable or chicken stock, or water
2 Tb lime juice
1 Tb minced ginger
2 garlic cloves, minced
1 t sambal oelek
2 oz. palm sugar
1/4 t cracked pepper
1/4 c Thai basil, chopped

Slice each tofu block in half lengthwise so that you have two thinner slabs. Combine the remaining ingredients, except basil, in a pot and heat to a simmer. Cook 5 minutes.

Add basil and pour sauce over tofu slices. Marinate for up to 8 hours in the refrigerator.

2. Prepare the Peanut-Kaffir Lime Sauce:

1/2 c coconut milk
6 kaffir leaves, fresh or frozen
2 Tb minced ginger
1/3 c smooth peanut butter
1 Tb soy sauce
1/8 t Thai red curry paste
1/2 oz. palm sugar
2 Tb lime juice
1/4 t salt
1/2 t sambal oelek
2 Tb hot water

Gently heat the coconut milk, kaffir lime leaves and ginger in a small pot over low heat.

Cover, turn off the heat and let the liquid infuse for one hour.

Reheat and whisk in the remaining ingredients until well blended.

Bring to a simmer, season to taste and add more liquid to thin the sauce, if necessary.

Keep warm until ready to serve, or refrigerate up to 3 days and reheat before serving.

3. Cooking it all up:

3 Tb peanut oil (I used canola, which works well in high heat)
1 yellow onion, julienned
2 medium carrots, julienned
6 oz. snow peas, julienned
1 large red pepper, julienned
1 medium zucchini, julienned
1/4 c roasted peanuts, chopped or crushed
Cilantro and/or Thai basil, chopped
lime wedges (optional)

Remove the tofu from the marinade, but keep the marinade. Chop the tofu into uniform bite-size pieces, but don't cut it smaller than about 1 inch cubes or rectangles.

Heat 2 Tb oil in a wok and cook the tofu until golden on both sides. Remove tofu from the wok and set aside; cover to keep warm.

Heat 1 Tb oil in the same work and stir-fry the vegetables until just tender, adding some of the reserved tofu marinade to season.

(Alternatively, you could cook the tofu and the vegetables at the same time in two different woks/skillets, but my sous chef was off that day, so I just cooked them one after another in the same pot.)

To serve, place a generous portion of the vegetables over the bottom of a plate and top with the tofu.

Sprinkle with the peanuts and the chopped herbs, then drizzle the warm peanut sauce over top to taste.

Garnish with lime wedges and serve with jasmine rice, if you like. EAT!






  

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