Wednesday, July 30, 2008

Thai tofu toss


Thai cooking week continues chez TDL. Tonight's offering, I will warn you right now, involves one heck of a lot of chopping and will definitely help you get in your 5-10 servings of vegetables for the day. It also goes together very easily and involves no weird ingredients, unless you consider bok choy to be weird. Speaking of bok choy, I used it in place of the Chinese cabbage the recipe called for, and subbed sugar snap peas for snow peas because Chris loves the former and hates the latter. I also used sweet chili sauce instead of the sugar and hot chili flakes, because it seemed easier.

In the end, after all that chopping, this is a very simple stir-fry with subtle flavouring that really lets the vegetables shine; if you want a more traditional sweet and sour sauce taste, you should increase the amount of chili sauce and soy sauce, and mix in a 1/2 tbsp of cornstarch before you add the sauce to the pan, which will thicken it and help it cling to the veggies. We served this over plain rice noodles but you could have rice or other noodles if you like. I'd definitely make this again just as it was. It tasted fresh and summery and vaguely exotic, healthy without being boring.

Thai sweet and sour tofu and vegetables

2 tbsp canola oil
1/2 small sweet onion
3 cloves garlic, minced
1 package extra firm tofu, pressed and drained, cut into 1/2" cubes
1 head bok choy, cleaned, leaves and stems separated, chopped
2 sweet bell peppers, thinly sliced
1.5 cups sugar snap peas, trimmed
1 can baby corn, sliced on the diagonal
4 tbsp stock
2 tbsp light soy sauce
2 tbsp rice vinegar
3 tbsp sweet chili sauce
4 tbsp chopped fresh coriander

Combine final 4 ingredients in a small bowl and stir to combine; set aside.

Heat oil over medium heat in a wok or large skillet. Fry the onion and garlic 5 minutes or until lightly golden; do not burn garlic. Add tofu, increase heat to medium-high and stir fry 2-3 minutes or until browning; add peppers and bok choy stems and stir fry 1 minute. Add sugar snap peas and corn; stir-fry one minute. Add bok choy leaves; stir fry 30 seconds, or until wilted. Pour sauce over, stir 30 seconds then remove from heat and serve over rice or noodles; garnish with chopped coriander. Serves 4 generously.

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