(printable version)
-sesame oil
-1 block of tofu, drained and cut into small squares
-1 cup baby carrots, small dice
-1 red bell pepper, cut into strips
-1 clove of garlic
-1/4 cup Thai Basil
-1 cup spinach
-5 Thai Bird Chilies
-2 Tbs. Tamari
-1 Tbs. Lime Juice
-1 tsp. ginger
-1 tsp. brown sugar
-1/2 box Vermicelli pasta
-sesame oil
-1 block of tofu, drained and cut into small squares
-1 cup baby carrots, small dice
-1 red bell pepper, cut into strips
-1 clove of garlic
-1/4 cup Thai Basil
-1 cup spinach
-5 Thai Bird Chilies
-2 Tbs. Tamari
-1 Tbs. Lime Juice
-1 tsp. ginger
-1 tsp. brown sugar
-1/2 box Vermicelli pasta
1. Heat the sesame oil in a saucepan. Drop the drained tofu into the oil and heat until beginning to brown slightly (about seven minutes).
2. In a different pan heat a little more sesame oil. Add the baby carrots and bell pepper to warm oil and saute for 1 minute. Stir in the garlic and saute for another minute. Combine the carrot mixture with the tofu and cook for 5 minutes. Add the Thai basil and spinach and cook an additional five minutes.
3. In a bowl combine the five chilies (seeds removed and diced small), tamari, lime juice, ginger and brown sugar. Pour the sauce over the tofu and cook for ten more minutes.
4. Meanwhile heat the pasta according to the directions on the box. When the pasta is down, drain it. Combine the noodles and tofu mixture in a large bowl and stir until uniform. Grab your chopsticks and go.
2. In a different pan heat a little more sesame oil. Add the baby carrots and bell pepper to warm oil and saute for 1 minute. Stir in the garlic and saute for another minute. Combine the carrot mixture with the tofu and cook for 5 minutes. Add the Thai basil and spinach and cook an additional five minutes.
3. In a bowl combine the five chilies (seeds removed and diced small), tamari, lime juice, ginger and brown sugar. Pour the sauce over the tofu and cook for ten more minutes.
4. Meanwhile heat the pasta according to the directions on the box. When the pasta is down, drain it. Combine the noodles and tofu mixture in a large bowl and stir until uniform. Grab your chopsticks and go.
Thai is my #1 favorite food. Followed closely by Korean.. but Thai wins.
ReplyDeleteMy friend is Thai, and she is an amazing cook. She's moved back to Thailand now though, so I make sure to visit Thai restaurants often, and celebrate recipes like these that can keep Thai alive in my little kitchen. :)
Love Thai and don't make it as often as I would like to. Looks so yummy your dish.
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