AMAZING SIMPLE THAI TOFU
You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
Provided by ROSEGRABOWSKI
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g
THAI TOFU SALAD (YAM TAOHU)
Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html
Provided by Busters friend
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing:.
- Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
- For the salad:.
- Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
- Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
- Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
- Garnish with cilantro and serve.
TASTE OF THAI BEEF SALAD - YAM NUEA
From the Taste of Thai company. This recipe from the label looked so interesting that it needed to be shared.
Provided by Molly53
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grill or broil flank steak.
- Slice into thin bite size pieces.
- Chill.
- Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
- Add red onion, cucumber, cilantro, scallions and chilled steak.
- Toss together well and serve over torn lettuce.
THAI CATFISH SALAD (YAM PLA DOOK FOO)
Make and share this Thai Catfish Salad (Yam Pla Dook Foo) recipe from Food.com.
Provided by ummi77
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam catfish till done and let cool.
- Remove flesh and crumble into small bite-sized pieces and spread.
- (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
- Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
- In a mixing bowl, mix sugar, fish sauce and birdeye chili.
- Add mangoes, shallot, groundnut and mix well.
- Serve on lettuce and garnish with coriander.
KANG JYD TAOHU (THAI TOFU SOUP)
This recipe is not vegetarian. This recipe is from the kitchen of a local Thai restaurant near my home town.
Provided by Member 610488
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
- Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
- Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
- Serve hot, garnished with the green onions and cilantro leaves.
RATATOUILLE
This is based on an excellent recipe (http://www.cookingbites.com/threads/thai-ratatouille.10748/) by a friend of mine who lives in Thailand...the same friend who gave me the Tom Yam recipe. I ended up replacing all his Thai-related ingredients with more Western ingredients, but the results were still outstanding.
Provided by Late Night Gourmet
Categories Onions
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut stems from eggplant and cucumber, then slice both to about 1/4" thick. Cut larger eggplant pieces in quarters.
- Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes.
- Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside.
- Add the onions, chilies and bell pepper to the pan with the remaining olive oil. Stir fry for around 10 minutes. Clear an open spot in the pan and add garlic with a little salt and pepper. Heat for about a minute while stirring continuously; once the garlic starts to brown, stir in with the other ingredients in the pan.
- Add the tomatoes, cover and cook for 5 minutes.
- Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.
Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 2.1, Sodium 3512, Carbohydrate 29.5, Fiber 9, Sugar 14.1, Protein 5.6
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