The story:
Honestly there is not to much of a story behind this recipe. I just got in the mood for Thai and didn't want to go out or pay those prices. The sauce is the main focus for this dish, and that was mostly thrown together but it turned out wonderfully. The tofu in this dish is the similar to previous posts but with a few little tweaks. This recipe is aimed more at using what sitting in your fridge and freezer, rather than seeking out fresh ingredients.
* note: image is a stock photo
The Ingredients
1/2 block of extra firm tofu
1/2 pound of frozen Asian veggies
1/4 cup of frozen spinach
1/4 cup of cabbage
1 pound of fettuccine or pad Thai flat rice noodles
1/2 cup of corn starch
1/3 cup of vegetable oil
3 dashes of ginger powder
3 dashes of dried cilantro
1 dash of lemon pepper
5 -7 cloves of garlic (cloves, not heads)
Sauce ingredients
3 TBS of soy sauce
2 TBS of horseradish sauce
1/4 cup of Thai Sweet Chili sauce
1TBS of lime juice
2 TBS of creamy peanut butter
First step is to get a pot of water boiling if you are using fettuccine. If you're using rice noodles you can wait a bit longer in the process to get the water boiling. Take a Tupperware container and add in the corn starch, cilantro, ginger, and lemon pepper. Cube the tofu up to your desired size. Place the tofu in the container, put on the top, and give it the ol' shake an bake! To make sure that the tofu doesn't stick together you might want to do this in batches. Take a medium to large sized frying pan and add in the oil. Bring up the oil to a high heat. The best way to test this is to place a piece of the coated tofu in the oil and if it bubbles around it, its hot enough. Place the tofu in the pan, making sure you don't crowd the pieces. Keep an eye on them and flip them as they start to get golden brown. You'll be able to feel how crisp they're getting when you turn them in the pan.
Once the tofu is done take it out of the pan and place in a bowl to the side. Next you add the veggies, cabbage, and the garlic to the hot oil, stirring them often to let the oil coat the vegetables. The left over corn starch from the tofu in the pan helps thicken the oil and coat the vegetables. Once the veggies are done add the sauces and lime juice, stir, and let it simmer. After 3-5 minutes the sauce will be done. At this point you add the pasta directly to the sauce, in the frying pan. It's important to add the pasta before the tofu otherwise the tofu won't stay crispy as long. Adding some chopped peanuts is also a good way to go! Toss it all together and you're all set!
Eat and Enjoy!
Honestly there is not to much of a story behind this recipe. I just got in the mood for Thai and didn't want to go out or pay those prices. The sauce is the main focus for this dish, and that was mostly thrown together but it turned out wonderfully. The tofu in this dish is the similar to previous posts but with a few little tweaks. This recipe is aimed more at using what sitting in your fridge and freezer, rather than seeking out fresh ingredients.
* note: image is a stock photo
The Ingredients
1/2 block of extra firm tofu
1/2 pound of frozen Asian veggies
1/4 cup of frozen spinach
1/4 cup of cabbage
1 pound of fettuccine or pad Thai flat rice noodles
1/2 cup of corn starch
1/3 cup of vegetable oil
3 dashes of ginger powder
3 dashes of dried cilantro
1 dash of lemon pepper
5 -7 cloves of garlic (cloves, not heads)
Sauce ingredients
3 TBS of soy sauce
2 TBS of horseradish sauce
1/4 cup of Thai Sweet Chili sauce
1TBS of lime juice
2 TBS of creamy peanut butter
First step is to get a pot of water boiling if you are using fettuccine. If you're using rice noodles you can wait a bit longer in the process to get the water boiling. Take a Tupperware container and add in the corn starch, cilantro, ginger, and lemon pepper. Cube the tofu up to your desired size. Place the tofu in the container, put on the top, and give it the ol' shake an bake! To make sure that the tofu doesn't stick together you might want to do this in batches. Take a medium to large sized frying pan and add in the oil. Bring up the oil to a high heat. The best way to test this is to place a piece of the coated tofu in the oil and if it bubbles around it, its hot enough. Place the tofu in the pan, making sure you don't crowd the pieces. Keep an eye on them and flip them as they start to get golden brown. You'll be able to feel how crisp they're getting when you turn them in the pan.
Once the tofu is done take it out of the pan and place in a bowl to the side. Next you add the veggies, cabbage, and the garlic to the hot oil, stirring them often to let the oil coat the vegetables. The left over corn starch from the tofu in the pan helps thicken the oil and coat the vegetables. Once the veggies are done add the sauces and lime juice, stir, and let it simmer. After 3-5 minutes the sauce will be done. At this point you add the pasta directly to the sauce, in the frying pan. It's important to add the pasta before the tofu otherwise the tofu won't stay crispy as long. Adding some chopped peanuts is also a good way to go! Toss it all together and you're all set!
Eat and Enjoy!
