Monday, February 2, 2009

stir fried tofu thai style

Stir fried tofu thai style..a really perfect company for your rainy days from Martha Stewart.
Ingredients: (Serves 4)
  • 1 package (14 ounces) regular tofu, firm or extra-firm, drained
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sugar
  • 1 teaspoon Thai red curry paste
  • 1/2 cup coconut milk
  • 2 tablespoons peanut or canola oil
  • 1 bunch Chinese broccoli, stems trimmed
  • 1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise
  • Coarse salt
  • 1/4 cup each whole basil, cilantro, and mint leaves
  • 1/4 cup unsalted dry-roasted peanuts, coarsely chopped


  1. Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
  2. In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
  3. Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.

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