Dinner: My Most Successful Attempt at Thai Edition

Yesterday, I hesitated as I posted a picture on Facebook and Instagram of my delicious dinner. I wasn't sure it looked as good as it tasted, but man it tasted good. Our kitchen has one, building-facing window, so it is really dark and bad for food photos. Also, I didn't make dinner until almost 9 p.m. Surprisingly, a lot of people thought it looked pretty darn good and asked for the recipe.

So here it is:

 

 

 

Thai Noodles with Tofu

 

Based off of a recipe I found on Sprouted Kitchen, I added my own little touches. Namely, I added more veggies and used some mushroom egg noodles I had purchased at the farmer's market and saved for a dish just like this one. Feel free to add or remove any veggies and/or noodles. Soba noodles, rice noodles, or zucchini "noodles" would work well too. If you feel like no meal is complete without meat, chicken or shrimp would work well with this dish.

 

1 container of tofu

Drizzle of sesame oil

Drizzle of soy sauce

 

8-9 oz. of noodles of choice

3 stalks lemongrass, peeled and chopped

2 chilies, chopped (or less if you don't like things too spicy)

1 shallot, chopped

2-3" piece of ginger, peeled and chopped

 1/4 cup of water

2 tsps. sesame oil

Veggies of choice, chopped (I used broccoli, mushrooms, snow peas, and zucchini)

1 can lite coconut milk

1/2 can water (use the coconut milk can)

3-4 tbsps. peanut butter

1-2 tbsps. soy sauce

1 tbsp. fish sauce

salt to taste

Fresh herbs (I used basil and cilantro)

Juice of half a lime

 

Drain and squish the tofu between to paper towels for 1-6 hours. I usually do this right when I get home and then walk the dog or do other chores so it is all ready when its time for dinner. Preheat oven to 400 degrees. Cut tofu into 1" pieces and place in single layer in a baking dish or rimmed cookie sheet. Drizzle and toss with sesame oil and soy sauce. Put tofu in the oven for 15-25 minutes or until the edges and bottom are browned but not burnt. Cook noodles to according to package directions. 

 

While tofu and noodles cook, combine the lemongrass, chilies, ginger, shallot, and water in a blender or food processor and grind into a paste. Heat sesame oil in a soup pot. Add paste and cook for 4-5 minutes. Add veggies and sauté until softened, about 2 minutes. Whisk/stir coconut milk to fish sauce. Bring to a boil. Add tofu. Salt to taste and adjust any other ingredients to taste. Plate noodles in a bowl and top with veggies, tofu, and soup. Top the whole thing with herbs and a spritz of lime juice.

 

 Serves 3-4. I brought the leftovers for lunch and kept the noodles separate, and one day, I ate it with no noodles for a lighter version.

 

Enjoy! Xo.