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eredien- 2 cloves garlic, diced
- 1 sm onion, chopped
- thai rice noodles (mine were from Trader Joe's but you can probably get them most places, or Asian markets)
- 1 large spoonful crunchy peanut butter
- 1/3 block firm tofu, pressed, cut into small squares and dusted with flour and salt and pepper (breading with rice flour is best if you have it, but I didn't; regular flour was fine).
- sesame oil
- basil
- cilantro
- 1/4 can coconut milk
- 3 leaves lettuce, washed and torn up into largish pieces (optional)
- a little bit of sriracha sauce mixed with soy sauce, mirin, garlic powder, onion powder, and pepper, and left to mellow in the fridge for a day or two, about a cup worth of sauce
- 2 lime quarters
- salt and pepper
Put the water on to boil for the noodles.
In a wok or large saucepan, put some sesame oil. Put in the garlic. When the garlic smells nice, put in the onions. When the onions turn transparent, put in the peanut butter and coconut milk both at once. Mix together. Let it thicken a little. Then put in the crazy sauce, the basil, and the cilantro (I used frozen herbs; if you are using fresh herbs you may just want to dice them and sprinkle on top of the finished dish). When the sauce just begins to thicken again, take it off the heat. Squeeze in the lime juice. Stir. Put the sauce aside in a bowl or something.
Put the noodles in the pot.
While the noodles are cooking, start up the wok again with a little bit of sesame oil (a little bit--you are frying, not deep frying, and too much oil will make the breading stick and then slide off the tofu). Deglaze the pan (this just means "scrape all the sauce bits into the oil, where they will taste nice and start sizzling"). Once the bits of deglazed stuff are really sizzling, put the tofu into the pan. DO NOT dump the flour in with the tofu; this is a recipe for disaster and smoke and undercooked tofu. Get off all the extra flour you can, shaking out the tofu with a sieve or something. Put the pieces of tofu into the pan (individually, if you can; they tend to lump and stick together). Shake the pan to get the oil under the tofu evenly. Then let it sit for a minute (I know, it's really hard, but this is what makes the crispy coating instead of goop). Then flip the tofu over (top to bottom, side to side, etc). Continue until tofu is almost golden brown and crispy-looking. Turn down heat on wok.
Drain noodles in pot, but leave about 1/4 c of noodle liquid in there with them. Then put the crazy sauce in the pot with the noodles and noodle liquid. Stir. Sauce will be slightly watery. Put back over high heat for about a minute or until sauce starts to thicken slightly and bubble. Turn off heat under pot.
The tofu should be done. Turn off the heat under the wok. Grab the tofu with a slotted spoon or something so you're not getting all the grease, and put it in the pot.
Put the torn up lettuce into the pot, and stir, covering the lettuce with the hot noodles/sauce until it is just wilted. (I enjoy thai food with cabbage, and lettuce was the closest I had; I also was dying for some greens but didn't want to eat just plain lettuce).
If I was making this again, I would use more vegetables (pepper, carrot, and beansprouts, and maybe mushrooms), but I didn't have a lot of veggies in the house today. The entire thing is kind of monochromatic, but delicious as-is.
Enjoy!
- 1 sm onion, chopped
- thai rice noodles (mine were from Trader Joe's but you can probably get them most places, or Asian markets)
- 1 large spoonful crunchy peanut butter
- 1/3 block firm tofu, pressed, cut into small squares and dusted with flour and salt and pepper (breading with rice flour is best if you have it, but I didn't; regular flour was fine).
- sesame oil
- basil
- cilantro
- 1/4 can coconut milk
- 3 leaves lettuce, washed and torn up into largish pieces (optional)
- a little bit of sriracha sauce mixed with soy sauce, mirin, garlic powder, onion powder, and pepper, and left to mellow in the fridge for a day or two, about a cup worth of sauce
- 2 lime quarters
- salt and pepper
Put the water on to boil for the noodles.
In a wok or large saucepan, put some sesame oil. Put in the garlic. When the garlic smells nice, put in the onions. When the onions turn transparent, put in the peanut butter and coconut milk both at once. Mix together. Let it thicken a little. Then put in the crazy sauce, the basil, and the cilantro (I used frozen herbs; if you are using fresh herbs you may just want to dice them and sprinkle on top of the finished dish). When the sauce just begins to thicken again, take it off the heat. Squeeze in the lime juice. Stir. Put the sauce aside in a bowl or something.
Put the noodles in the pot.
While the noodles are cooking, start up the wok again with a little bit of sesame oil (a little bit--you are frying, not deep frying, and too much oil will make the breading stick and then slide off the tofu). Deglaze the pan (this just means "scrape all the sauce bits into the oil, where they will taste nice and start sizzling"). Once the bits of deglazed stuff are really sizzling, put the tofu into the pan. DO NOT dump the flour in with the tofu; this is a recipe for disaster and smoke and undercooked tofu. Get off all the extra flour you can, shaking out the tofu with a sieve or something. Put the pieces of tofu into the pan (individually, if you can; they tend to lump and stick together). Shake the pan to get the oil under the tofu evenly. Then let it sit for a minute (I know, it's really hard, but this is what makes the crispy coating instead of goop). Then flip the tofu over (top to bottom, side to side, etc). Continue until tofu is almost golden brown and crispy-looking. Turn down heat on wok.
Drain noodles in pot, but leave about 1/4 c of noodle liquid in there with them. Then put the crazy sauce in the pot with the noodles and noodle liquid. Stir. Sauce will be slightly watery. Put back over high heat for about a minute or until sauce starts to thicken slightly and bubble. Turn off heat under pot.
The tofu should be done. Turn off the heat under the wok. Grab the tofu with a slotted spoon or something so you're not getting all the grease, and put it in the pot.
Put the torn up lettuce into the pot, and stir, covering the lettuce with the hot noodles/sauce until it is just wilted. (I enjoy thai food with cabbage, and lettuce was the closest I had; I also was dying for some greens but didn't want to eat just plain lettuce).
If I was making this again, I would use more vegetables (pepper, carrot, and beansprouts, and maybe mushrooms), but I didn't have a lot of veggies in the house today. The entire thing is kind of monochromatic, but delicious as-is.
Enjoy!
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(no subject)
16/3/11 01:47 (UTC)(no subject)
16/3/11 02:04 (UTC)I may have to alter it a bit the first time
16/3/11 02:36 (UTC)(no subject)
16/3/11 12:18 (UTC)(no subject)
17/3/11 01:59 (UTC)