No Meat, No Problem

November 21, 2011

I think I’d go vegetarian if I didn’t think I’d eventually get sick of tofu. This dish is just as satisfying, if not more so, than many meaty meals. The flavors of the marinade absorb into the tofu and then explode in your mouth, intensified by the sweet and subtly spicy peanut sauce. You can make your own peanut sauce if you like, but there are some good store-bought brands (make sure you get one fromThailand though). The pickled vegetables make for a nice contrast in texture and taste; serve it with some rice and it’s a healthy and delicious complete meal. The recipe is borrowed from what seems to be a defunct food blog (there have been no posts since September of 2010); they did not provide a standard recipe format for the dish, so what follows is the recipe we used. You can marinate the tofu and veggies up to 24 hours, but we only did so for about an hour and they were great. Enjoy!

Tofu with Peanut Sauce and Pickled Vegetables

(serves 2 hungry people)

¼ cup rice wine vinegar

¼ cup water

1 tsp. salt

½ tsp. black pepper

1 tsp. sugar

1 cucumber, sliced thin or diced

1 carrot, julienned or diced

½ a bell pepper (red, yellow, or orange), sliced thin or diced

1 clove garlic, smashed

1 tsp. fresh ginger

15 oz. extra firm tofu, sliced into ½-inch slices

1 tbsp. turmeric

½ tsp. cumin

½ tsp. crushed red pepper flakes

½ tsp. fennel seeds

½ tsp. ground coriander

1/3 cup soy sauce

2 tbsp. peanut oil

1 scallion, diced

Add vinegar, water, salt, pepper, and sugar to a bowl; whisk until salt and sugar dissolve. Add cucumber, carrot, bell pepper, garlic, and ginger; toss to combine. Cover tightly and refrigerate up to 24 hours, turning periodically if necessary to keep the veggies coated. Combine the turmeric, cumin, red pepper flakes, fennel, coriander, and soy sauce in a bowl; mix well. Lay the tofu slices in a shallow bowl; cover with the soy sauce mixture, turning slices to coat. Cover and marinate up to 24 hours. Heat oil in large skillet on med-high. Drain the marinade from the tofu; add tofu to the pan. Cook tofu on both sides until golden brown, about 5 minutes per side. Remove tofu to a paper towel; pat dry. Plate tofu slices, top with peanut sauce and scallions. Serve with rice and the veggies. Eat!


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