Thursday, December 29, 2011
ANTIDOTE FOR TOO MUCH HOLIDAY FOOD? A QUICK, LIGHT SPICY THAI TOFU DISH!
I hope you all had a wonderful holiday! Ours was fun, hectic, and full of family! We had too much good, Christmasy food and still have lots of leftovers remaining, even though I sent some home with guests. After several days of this, I'm craving rice, pasta, soup, tomato-y dishes, spicy food! So, when it's just us after the festivities, this is the sort of thing that does the trick...a really quick, nutritious and delicious dish, a simplified, veganized version of a Thai dish called "Praram", which is often made with chicken. (A birthday and the New Year to go now!)
BRYANNA'S THAI-STYLE SPINACH AND TOFU WITH PEANUT SAUCE (SIMPLIFIED VEGAN "PRARAM")
Quick Peanut Sauce:
1/4 cup peanut butter
1/2 cup vegan broth
1/2 cup plain nondairy milk
2 tablespoons coconut flour or creamed coconut (such as Let's Do Organic)-- a block of concentrated coconut milk that you can reconstitute as thick or thin as you like
NOTE: Instead of the soymilk and coconut flour or creamed coconut, you can use a generous half cup of lite coconut milk.
2 tablespoons Thai sweet chile sauce
1 tablespoon lemon juice (or 2 tablespoons lime juice)
1 tablespoon soy sauce
The rest of the dish:
2 tablespoons mushroom-based vegetarian "oyster" sauce (Lee Kum Kee brand is called "Vegetarian Stir-Fry Sauce", and I have a homemade recipe here)
1 teaspoon dark sesame oil
a few shakes of Thai or Vietnamese hot sauce
1 tablespoon peanut oil, or other oil
12 ounces firm tofu (NOT silken), cubed
12 oz fresh, cleaned baby spinach
freshly-steamed basmati rice
Whisk together the peanut sauce ingredients in a small saucepan and heat gently. In a small bowl, mix 1/2 cup of this sauce with the vegetarian "oyster" sauce, sesame oil and hot sauce. Reserve the rest of the sauce in the pan.
Heat the peanut oil in a large nonstick skillet or wok. Add the tofu cubes and quickly brown them.
Add the peanut sauce/"oyster" sauce mixture in the small bowl to the tofu. Stir this around until the tofu absorbs most of it.
Add the spinach to the tofu and stir over high heat JUST until the spinach wilts. Spoon the mixture immediately over steamed rice and top with the remaining peanut sauce.
Nutrition Facts (without rice)
Nutrition (per serving): 352.4 calories; 62% calories from fat; 24.8g total fat; 0.0mg cholesterol; 582.7mg sodium; 1049.2mg potassium; 15.9g carbohydrates; 5.1g fiber; 7.2g sugar; 10.8g net carbs; 19.7g protein; 8.3 points.
Happy New Year!