I originally found these recipes in one of those free magazines you can pick up at the health food stores. There were a couple of recipes that we tried from this one cookbook and I thought they were so good that I was inspired to buy the cookbook from which they were from. But I am not as enamored with the cookbook as with these specific recipes. If you are a flexitarian or carnivore, you may appreciate the cookbook more as there are a lot of meat based Thai dishes. I also need to pull the cookbook back out and look through it again.
The tofu dish we have had quite a few times before and we really like it. As usual, I added more vegetables to this recipe. I also changed the sauce slightly from the original.
This was the first time I made the cucumber salad and my husband dug into that right away. He gave it ‘two thumbs up’ before I even got sat down in my chair. I’ll admit that I couldn’t keep my fingers out of it while I was making the tofu.
Spicy Tofu with Vegetables and Rice
Adapted from Complete Book of Thai Cooking by Linda Stephen
3 tbsp canola oil, divided
1 pound of extra-firm tofu, sliced
3 shallots, thinly sliced
3 cloves garlic, minced
3 cups baby carrots, sliced into thin slivers
1 large red bell pepper, cut into thin strips
2 cups french green beans, fresh or frozen, in 1-inch pieces
3 tbsp soy sauce
3 tbsp lime juice
1/2 tsp red pepper flakes, or to taste
1 tbsp sugar
1 tsp black pepper
Turn on rice cooker. Slice tofu into 8 slices and place between the layers of a clean, dry towel. Place something heavy on top and let it sit for at least 10 minutes. Slice each tofu slice into 8 squares.
Heat 2 tbsp of oil in large wok or skillet. Carefully add tofu – it will splatter. Let cook for 3-4 minutes and then flip and let cook for 3-4 more minutes or until golden brown. Remove from pan and place on a paper towel covered plate.
Add 1 tbsp oil to hot pan. Add shallots and garlic. Stir fry for one minute – careful not to burn the garlic. Add the carrots, bell pepper and green beans. Let cook for 3-4 minutes. Stir in remaining ingredients and let cook for a couple more minutes or until carrots are tender-crisp. Add tofu back to pan and cook until heated through. Serve with rice.
Cucumber Salad
Adapted from Complete Book of Thai Cooking by Linda Stephen
3 tbsp rice vinegar, gluten free
1 tbsp soy sauce, gluten free
2 tsp sugar
1 large English cucumber, sliced
1 shallot, thinly sliced
1/2 tsp red pepper flakes, or to taste
2 tbsp roasted peanuts, chopped
Mix together vinegar, soy sauce and sugar. Add remaining ingredients, except peanuts, and let sit for 15 minutes. Serve topped with peanuts.
Beyond Rice and Tofu 
I think my family should try this! Aaron (DH) is not a big tofu fan, but I could try it as is and maybe with some chicken. I wonder whether the kids would eat it…
It might be a tad spicy for the little ones, depending on how much red pepper flakes you put in. You might try it without the flakes first as I would imagine it still has a great flavor with the soy and lime. You might also cut back on the black pepper too the first time around. It also depends on how brave the kiddos are! Let me know if you try it!
It might be a tad spicy for the little ones, depending on how much red pepper flakes you put in. You might try it without the flakes first as I would imagine it still has a great flavor with the soy and lime. You might also cut back on the black pepper too the first time around. It also depends on how brave the kiddos are! Let me know if you try it!
+1
I have just recently discovered how to actually COOK tofu so it doesn’t turn into a mushy mess. Now, I’m sold, and this recipe sounds like a GREAT opportunity to use it!
Extra firm tofu is the way to go to keep it from going mushy. And pressing out as much water as you can between towels.
I try not to fry tofu in oil too often because it seems to need sooo much oil in order to brown nicely. But periodcically I will and then I will fry the tofu first and then remove it to a plate with some paper towels on it to try and soak up some of the extra oil.
I have also been using other techniques such as freezing the tofu and then thawing before use as well as dry frying in a cast iron skillet. Both make a chewier and/or crispier tofu. I haven’t tried a tofu press yet.
To me tofu is a lot like zucchini…not a lot of flavor by itself but it picks up a lot of other flavors well. But it is an acquired taste. My husband ate it frequently before we met up and he taught me to enjoy it.
Enjoy!
[…] Each week there is a theme for the Gluten Free Menu Swap, but you can always participate, regardless of whether you follow the theme. Since my cucumbers are beginning to come on, I figured that I needed to hear some new ideas on what to do with cucumbers and so this week’s theme is Cucumbers! I looked around myself for some new ideas for cucumbers. I found a couple of recipes which are bookmarked for later – Bavarian Potato-Cucumber Salad, Cucumber Soup and Spicy Cucumber Noodle Salad with Edamame. And I also have a couple of cucumber recipes already posted here – Spicy Ginger Noodles and Spicy Tofu with Vegetables and Cucumber Salad. […]
[…] Spicy Tofu with Vegetables and Rice and Cucumber Salad – one of our go-to quick summer recipes. […]
How’s it going, nutritionredefinedabq?
OK, I used to be Instagram-famous, too.
If you are like me, you’ve rummaged through Instagram, wondering “how do so many darn people get so famous”?
I want you to imagine that it is Friday and you have just woken up from a sound slumber.
You spring up to check your phone.
Opening up Instagram.
Whoaaa, you think, Over 1000 likes on a single picture.
You put your super-duper soft slippers on and head to the kitchen for some tea. After putting on the kettle, you pull out your phone again.
Presto! Another 49 likes.
Here comes another one. This time it is not a like but a message from one of your followers. They flatter you on your success and let you know they love waking up to your content.
The kettle blows and you pour your tea. When you flip out your phone, there is another message–this time from a young girl–thanking you for posting. She follows you religiously and your’e an inspiration.
As you begin to respond, your phone buzzes again.
It is another message coming in. You glance up at the clock–almost time for the gym. You’ll have to reply later.
Listen, nutritionredefinedabq, most people just are not in control of their life. Heck, they can’t even force themselves to have a balanced brekky, much less hit the gym.
Now, let’s learn to take control of your Instagram.
Now, what if you raised your engagement by 100%, or 1000%?
It is not complicated to do, although almost no one does. Just hit up our website. There, you will learn how to garner Instagram followers and likes like mad…easily.
Our lovely, confidential service quickly sends likes to your pictures a few minutes after you’ve posted them.
With this you have a big chance to be featured in the “Top Post” section.
This is all great, but you’ve really got to put in the work to make it happen. OK, you got me, it’s not real work.
1. Click https://rhymbo.icu
2. Put in your Instagram username.
3. 10 – 15 likes are going to be sent to your 3 most recent uploads. Just like that.
Hitting the Top Post page will 10X your InstaGrowth. But you have got to do more than just want it–you have got to do something about it. Are you willing?
Happy image-uploading.