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Pea Pods, Red Peppers & Crispy Tofu
04-24-2015Author :Blog Editor in Diet for a Tiny House
One of the most exciting discoveries I have made recently is the unique flavor combo that makes Pad Thai, the national dish of Thailand, so tasty. The combination of lime juice and salty fish sauce, cilantro and peanuts, give you a tang unique among international cuisine. There is a Vietnamese noodle soup recipe that uses this combo that I will share soon too -- it’s great for people who have colds!
But this recipe is a variation on that theme using coconut milk and Thai curry paste. I have seen those little jars of Thai curry paste in the Asian section of the grocery store and wondered, what is that stuff? Turns out it’s actually mild and smoky flavored with a savory kick. And if you like Asian meals, make my cabbage and thai fried rice when you get the chance!
This recipe uses tofu, a fat-free meat substitute that is terrific in Asian stir fry since it absorbs the flavors of the sauce. It’s made delicious by frying it until crispy on the outside but is still soft and silky in the center. The snap peas and peppers are quickly stir fried so they remain perfectly crunchy and brightly colored. The shredded basil is tossed in at the end. Serve over steamed rice or noodles. As always, have a bottle of sriracha hot sauce nearby.
Cooking time is pretty quick, it’s the prep, getting everything ready to go, that is more time consuming but once you make this and taste that knockout flavor, it’ll be all worth it. This is also adapted from the The Complete Vegetarian Cookbook by America’s Test Kitchen.
On the Nick-meter, he went back for seconds on this RV-friendly recipe, and gives it a thumbs up!
Pea Pods, Red Peppers and Crispy Tofu in Thai Red Curry Sauce
Serves 2
Ingredients
---------------
- 2 cups cooked rice, preferably medium grain
- 1 block of tofu, drained, cut in half lengthwise, each half pressed between several sheets of paper towels to drain, then each half sliced into 12 squares (2 cuts lengthwise and 3 cuts widthwise - about 3/4 inch cubes)
- 1 lime, zested (using a vegetable peeler, use only the green outermost skin, not white underneath) and one tablespoon lime juice from said lime
- 1 can coconut milk (not coconut cream!)
- 1 tablespoon light brown sugar
- 3 teaspoons Thai red curry paste
- 1/4 teaspoon red pepper flakes
- vegetable oil
- 3 garlic cloves minced
- 2 teaspoons minced fresh ginger
- 2 cups snap peas, with ends trimmed
- 1 red bell pepper, cut into 2 inch matchsticks
- 1/4 cup basil leaves
---------------
Whisk together coconut milk, fish sauce, lime zest and juice, sugar, curry paste and pepper flakes in a bowl.
Heat about 1/4 cup of vegetable oil in a wok until smoking. Add tofu squares and fry, turning occasionally, until golden brown. Drain on paper towels
Remove all of the oil except about a tablespoon, making sure wok is smoking, and add the ginger and garlic, swirl around for about 20 seconds, then toss in the snap peas and bell peppers. Set the timer for 2 minutes. Once 2 minutes is done, test immediately and if perfectly done, brightly colored and crisp-tender, remove quickly with a slotted spoon to a bowl.
Remove all the oil if there still is any, and add the coconut milk mixture, heat until boiling and allow to reduce a little for about 4 minutes on medium heat. Toss tofu and vegetables in the sauce briefly to warm and serve with the hot rice.
Follow me on Twitter @DietforaTinyHouse ! - Wendy
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Blog Author Details
One of the most exciting discoveries I have made recently is the unique flavor combo that makes Pad Thai, the national dish of Thailand, so tasty. The combination of lime juice and salty fish sauce, cilantro and peanuts, give you a tang unique among international cuisine. There is a Vietnamese noodle soup recipe that uses this combo that I will share soon too -- it’s great for people who have colds!
But this recipe is a variation on that theme using coconut milk and Thai curry paste. I have seen those little jars of Thai curry paste in the Asian section of the grocery store and wondered, what is that stuff? Turns out it’s actually mild and smoky flavored with a savory kick. And if you like Asian meals, make my cabbage and thai fried rice when you get the chance!
This recipe uses tofu, a fat-free meat substitute that is terrific in Asian stir fry since it absorbs the flavors of the sauce. It’s made delicious by frying it until crispy on the outside but is still soft and silky in the center. The snap peas and peppers are quickly stir fried so they remain perfectly crunchy and brightly colored. The shredded basil is tossed in at the end. Serve over steamed rice or noodles. As always, have a bottle of sriracha hot sauce nearby.
Cooking time is pretty quick, it’s the prep, getting everything ready to go, that is more time consuming but once you make this and taste that knockout flavor, it’ll be all worth it. This is also adapted from the The Complete Vegetarian Cookbook by America’s Test Kitchen.
On the Nick-meter, he went back for seconds on this RV-friendly recipe, and gives it a thumbs up!
Pea Pods, Red Peppers and Crispy Tofu in Thai Red Curry Sauce
Serves 2
Ingredients
---------------
- 2 cups cooked rice, preferably medium grain
- 1 block of tofu, drained, cut in half lengthwise, each half pressed between several sheets of paper towels to drain, then each half sliced into 12 squares (2 cuts lengthwise and 3 cuts widthwise - about 3/4 inch cubes)
- 1 lime, zested (using a vegetable peeler, use only the green outermost skin, not white underneath) and one tablespoon lime juice from said lime
- 1 can coconut milk (not coconut cream!)
- 1 tablespoon light brown sugar
- 3 teaspoons Thai red curry paste
- 1/4 teaspoon red pepper flakes
- vegetable oil
- 3 garlic cloves minced
- 2 teaspoons minced fresh ginger
- 2 cups snap peas, with ends trimmed
- 1 red bell pepper, cut into 2 inch matchsticks
- 1/4 cup basil leaves
---------------
Whisk together coconut milk, fish sauce, lime zest and juice, sugar, curry paste and pepper flakes in a bowl.
Heat about 1/4 cup of vegetable oil in a wok until smoking. Add tofu squares and fry, turning occasionally, until golden brown. Drain on paper towels
Remove all of the oil except about a tablespoon, making sure wok is smoking, and add the ginger and garlic, swirl around for about 20 seconds, then toss in the snap peas and bell peppers. Set the timer for 2 minutes. Once 2 minutes is done, test immediately and if perfectly done, brightly colored and crisp-tender, remove quickly with a slotted spoon to a bowl.
Remove all the oil if there still is any, and add the coconut milk mixture, heat until boiling and allow to reduce a little for about 4 minutes on medium heat. Toss tofu and vegetables in the sauce briefly to warm and serve with the hot rice.
Follow me on Twitter @DietforaTinyHouse ! - Wendy
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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