Saturday, September 29, 2012

Thai Peanut Stir Fry

New to Thai food? Intimidated on how to get all the sweet, salty, spicy, and sour flavors to meld? Have no fear... This recipe kicks more ass than Chuck Norris. You'll be pro at (quasi authentic) Thai food in no time!

Prep time: 2 cocktails

1 block of firm Tofu, chopped into 1" cubes
3 TBSP peanut oil
2 cups chopped veggies that are good to stir fry (broccoli, cabbage, bell peppers, and bok choi are all good options)
5 cloves garlic, minced
2-inch segment ginger, grated finely with microplane or finest side of cheese grater
1 TBSP soy sauce
1/2 cucumber sliced into thin wheels
1 underripe tomato, sliced into 6-8 wedges
A handful of Thai basil leaves, torn up roughly
Several handfuls of prepared rice noodles or a couple cups of prepared rice
Double batch spicy Thai peanut sauce
Optional garnishes: chopped peanuts, lime slices, cilantro leaves, chopped Thai chilies

Preheat oven to 350. Arrange tofu cubes to a cookie sheet sprayed with cooking spray so they aren't touching. Bake until the cubes get nice and crispy golden, but not totally dried out, about 30 minutes depending on the water content. You'll want to flip them with a tongs halfway through.

When the tofu is done, heat the oil in a wok over medium high heat. Throw in your chopped veggies (NOT INCLUDING the tomato or cucumber), plus the garlic, and ginger. Stir fry for 3-6 minutes, or until veggies begin to get a little tender. Add tofu, soy sauce, cucumber, tomato, and and basil leaves stir fry another 90 seconds or so.

Serve the stir-fried veggies on top of the noodles or rice and cover with the peanut sauce. Add garnishes and eat more heartily than Chuck Norris at a the Badass Buffet.

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