Thai Baked Tofu
- 1 pound extra-firm tofu
- 1/4 cup soy sauce
- 2 tablespoons sweet red chili sauce
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons brown sugar
- 4 scallions, thinly sliced
- 1/4 cup dry-roasted peanuts, coarsely chopped
- 1 piece (2-inches) fresh ginger, finely chopped
- Drain & press tofu for at least 10 minutes, making sure the majority of the water has been released.
- In a small bowl, combine all other ingredients, stir and set aside.
- Cut tofu into 8 slices. In a shallow dish, arrange in a single layer. Pour marinade over tofu and turn over once, gently. Allow to marinate for 15 minutes.
- Remove tofu from marinade and place on a lightly oiled baking sheet.
- Strain the marinade into a bowl; sprinkle solids over the tofu, reserving liquid for another use if desired.
- Bake for 30 to 35 minutes at 400 degrees, checking periodically to ensure that the bottom doesn't burn.
- Serve over your favorite stir-fry.
Thai Coconut Curry Stir Fry
- 1 lb. linguine or rice noodles
- 1 12-oz. package of frozen stir fry vegetables
- 1/2 c. green onions
- 1 medium red, orange, or yellow pepper, thinly sliced
- 1 c. sliced mushrooms (about 6-8 small mushrooms)
- 1 Tbsp. fresh, minced ginger
- 1 Tbsp. fresh, minced garlic
- 1 Tbsp. curry paste
- Juice of 1 lime, plus more limes for garnish
- 2-3 Tbsp. vegetable oil
- 1 13.5 ounce can lite coconut milk
- 2 Tbsp. soy sauce
- 4 Tbsp. sweet chili sauce
- kosher salt and black pepper
- Cook pasta according to the package directions or, if using rice noodles, soak in hot water for 30 minutes while preparing the rest of the ingredients. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. Steam or microwave the frozen vegetables until crisp-tender, taking care not to overcook.
- In a large non-stick skillet or wok, heat the oil over medium-high heat. Add the mushrooms, green onions, ginger and red pepper and cook for about 2 minutes. Add garlic and cook until softened and fragrant, about a minute more. Stir constantly to ensure that the garlic doesn't burn; if necessary, add water or vegetable broth to prevent sticking.
- Add the stir-fry vegetables and simmer for a minute or so, then add the coconut mixture and cook until it starts to boil. Remove from heat and add the cooked noodles. If you're like me and don't have a wok or large enough skillet, transfer the whole thing to a large soup pot. Mix well and allow the mixture to stand for a few minutes to thicken up.
- Drizzle lime juice just before plating, serve with additional lime slices as garnish. Sprinkle with salt and pepper, to taste.
- For a heartier meal, baked or fried tofu may be added, see recipe above.
Well, I needn't have worried because we both enjoyed it very much! There was just enough flavor and spice to make the dish interesting yet not so much that it would be considered truly spicy. While this won't replace dinner at our favorite Thai establishment, it's a very nice homemade version that I would definitely make again! I'm sure that these two recipes could be combined more easily than I did; if you have any suggestions, I'd love to hear from you!