Thai chili basil tofu with vegetables
I bought basil from Trader Joes on a whim thinking I would use it for Italian food but I have given up milk products for a week so that idea didn't work. So I looked at the ingredients in the pantry and looked up some ideas, and created a Thai chili basil recipe. Later on, I also found a bottle of Thai chili paste with basil hidden in the back that seemed apropos for this recipe.
HINT: Don't put fresh basil in the fridge - it becomes black and molds. Leave it outside and use it up quickly.
Here is the recipe - it came out really yummy if I do say so myself
Ingredients:
- 5 spice Nasoya tofu - 1/2 inch cubes
- 3-4 Garlic cloves, chopped/crushed
- 1 Portabella mushroom - 1/3 inch pieces
- 1 BIG stuffing mushroom (its those white mushrooms sold loosely - BIG ones - about 2-3 inches wide) - 1/3 inch pieces
- 1 Yellow Bell pepper, 1/2 inch slices
- 2 cups Broccoli florets (look for a HINT later on)
- (hint: if you have broccoli stems, peel, slice into 1/4 inch thick slices to add to stir fry)
- 1 large Carrots, sliced at a diagnol - about 1/4 in thick
- 1/2 cup fresh basil roughly torn
- 2 Tbsp Thai chili paste with basil (to taste)
- 2-4 Tbsp Light Soy sauce (to taste)
- Cashew nuts (to taste)
- Oil for stir frying (Vegetable oil of some sort)
- Heat wok up and put oil in to a medium-high temperature. Make sure wok is well coated.
- Add 1/2 garlic and tofu
- Allow bottom side to brown, stir gently eery 30 seconds or so to move pieces around so they don't stick to the bottom.
- After a minute, add 2 Tbsp of soy sauce
- Keep stiring until almost all the sides are browned.
- Remove from the wok and put aside
- Add some more oil to wok
- Add garlic, carrots, broccoli stems, mushrooms
- HINT: Meanwhile, put the broccoli florets in a bowl with a little water (2 Tbsp or so) and put in microwave for 2 minutes to soften. They will be tender and bright green and won't need to cook in the wok as long.
- Stir vegetable mix for about 2 minutes until it starts to get tender
- Add bell pepper and fresh basil
- Stir vegetable mix for 2 minutes, until vegetables are almost tender (a little crisp still)
- Add Tofu and Broccoli florets
- Add Thai chili paste with basil and soy sauce and stir for another few minutes until everything is well coated
- Add cashew nuts
- Stir fry until almost at the texture you like it (HINT: Remember that everything will cook after the stove is turned off)
Labels: thai basil chili paste
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