Thai Fried Rice with Tofu Recipe

Thai Fried Rice with Tofu Recipe

Thai Fried Rice with Tofu

Cooking Time: 13 Minutes
Servings: 4

Ingredients:

  • 2 teaspoons roasted peanut oil
  • 2 teaspoons bottled minced ginger
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 (9.2-ounce) package original grilled tofu (such as Marjon), cut into 1/2-inch pieces
  • 1/4 cup flaked sweetened coconut, toasted
  • 1 tablespoon light brown sugar
  • 1 large egg, lightly beaten
  • 3 cups coarsely chopped bok choy (about 1 large head)
  • 1 1/2 cups frozen cut green beans, thawed
  • 1/4 cup chopped dry-roasted cashews, salted
  • 2 cups chilled cooked jasmine or basmati rice
  • 2 tablespoons soy sauce
  • 4 lime wedges

Procedure:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and next 3 ingredients; sauté 3 minutes. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.
  2. Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Serve with lime wedges.
  3. Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles

Cooking Time: 9 Minutes Prep Time:9 Minutes
Servings: 4 (serving size: 1 3/4 cups)

Ingredients:

  • 1 (8-ounce) package uncooked linguine
  • 1 (8-ounce) package fresh sugar snap peas
  • 2 tablespoons peanut oil
  • 2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon fresh lime juice or rice wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove, crushed
  • 1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
  • 1/3 cup chopped fresh cilantro

Procedure:

  1. Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
  2. Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.

Thai Spiced Tofu Recipe

Thai Spiced Tofu Recipe

Thai Spiced Tofu

Servings: 2

Ingredients:

  • 8 ounces firm tofu, cut into four 1/2-inch slices
  • 3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce or tamari (for vegetarians who don’t eat fish)
  • 1/2 pound green beans
  • 1/2 cup vegetable broth
  • 1 tablespoon peanut oil

Procedure:

  1. Or use 4 ounces of tofu plus a tilapia fillet or a boneless, skinless chicken-breast half.
  2. Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
  3. Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. (If using fish or chicken, divide that half of the curry sauce between 2 bags – one for the tofu and one for the fish or chicken.) Add the tofu and fish or chicken (if using), seal, and set aside for 15 minutes. In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
  4. Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. (Cook the fish or chicken if using.) Serve with the green beans.

Thai Noodle Salad with Sautéed Tofu Recipe

Thai Noodle Salad with Sautéed Tofu

Servings: 6

Ingredients:
Tofu:

  • 3/4 pound firm water-packed tofu, drained
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
  • 1 teaspoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon peanut oil

Noodles:

  • 3/4 pound uncooked rice vermicelli

Dressing:

  • 1/4 cup fresh lime juice
  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon Thai fish sauce (such as Three Crabs)
  • 2 teaspoons sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • Remaining ingredients:
  • 2 cups thinly sliced romaine lettuce
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt

Procedure:

  1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.
  3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.
  4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
  5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Arroz Caldo Recipe

Arroz Caldo

Ingredients:

  • Garlic, crushed
  • Onions, cut in strips
  • Ginger, cut thinly in strips
  • Chicken breasts and/or chicken wings
  • Salt
  • Freshly grounded peppercorns
  • Whole peppercorns
  • Chicken broth (home-made or store-bought)
  • Green onions
  • Rice, washed not cooked
  • Cooking oil
  • Fish sauce
  • Lemon
  • boiled eggs (offtional)

Procedure:

  1. Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
  2. Season the dish with whole peppercorns and salt.
  3. Remove scum when the water begins to boil.
  4. When the chicken cooks, place the meats on a dry dish; and set the broth aside.
  5. If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
  6. Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
  7. Set aside the meats.
  8. In a separate boiling pan, heat up the cooking oil.
  9. When the oil is ready, fry a portion of the ginger strips.
  10. When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
  11. Fry the rest of the ginger.
  12. When the ginger turns golden, add the chicken.
  13. Season the dish with fish sauce and ground peppers. Stir well.
  14. When the chicken releases more juice, add in the onions. Stir well.
  15. Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
  16. Add a cup of the chicken broth into the dish. Stir well.
  17. Cover the dish. Make sure that the heat is at medium.
  18. When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
  19. Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
  20. Season the dish with fish sauce and pepper.
  21. Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.

If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.