But I love the thai flavors and styles the best. Coconut milk, pairings of savory and sweet, and the spicy 1-2 punch they give to their dishes. I eat it up.
When I saw this easy recipe for Thai-Style Tofu and Veggies, I had to make it. Smelled so good while cooking, and when I added the coconut milk, I could barely wait to taste it!
Un-forrr-tunately, it smelled better than it really tasted. It was good, I had no problem finishing my dish. But it wasn't wow-ing, and could be described as a little bland. I had higher expectations. But, if you're looking for a super easy, coconut milk, thai dish, this could fit the bill. Good for weeknight fast dinners. Just not if you're having company.
Thai-Style Tofu and Vegetables
from Food & Wine
1 tablespoon vegetable oil
1 medium onion, thinly sliced lengthwise
1 tablespoon finely grated fresh ginger
1 garlic clove, very thinly sliced (add an extra garlic clove)
1 large jalapeno, thinly sliced crosswise with seeds
1 teaspoon turmeric
4 large shiitake mushrooms, stems discarded, caps thickly sliced (I didn't use)
2 cups small broccoli florets
1 medium carrot, thinly sliced crosswise
3 canned plum tomatoes, chopped
1 1/4 cups light unsweetened coconut milk
1 pound firm tofu, cut into 1-inch cubes
1/2 cup water
2 tablespoons soy sauce
1/2 cup coarsely chopped basil leaves
Lime wedges, for serving
In a large skillet or wok, heat the vegetable oil. Add the onion along with the ginger, garlic and jalapeƱo and stir-fry over moderately high heat for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and stir-fry for 3 minutes.
Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over moderately high heat, stirring a few times, until the vegetables are al dente, about 4 minutes. Stir the chopped basil into the vegetables, transfer to plates and serve immediately with lime wedges.
Guten appetit!
1 comment:
Oh YUM.. I can't wait to try this recipe out! Thanks for sharing!
♥Mannie
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