Thursday, July 20, 2006

Pad Thai, Caramelized Eggplant and Tofu, Jasmine Rice

Dinner 7/20

Pad Thai
(recipe below)

Caramelized Eggplant and Tofu over Jasmine Rice
(eggplant, smoked tofu, onion, garlic, agave, cilantro, salt, pepper, tamari)

When the world gives you bean sprouts, you make pad thai... even if you made the exact same dinner three weeks ago ;)

Pad Thai
(serves four)

1 block of extra firm tofu cut into small cubes
2 tbs. canola oil
1 tbs. tamari

12 oz. package of rice noodles

2 carrots, cut into matchstick-size pieces
2 celery stalks, sliced thinly
2 tsp. garlic, minced
2 tsp. tamarind concentrate (or 1 tbs. fresh lemon juice)
2 tbs. tamari
1 tbs. agave
chile paste (sambal oelek) to taste
1 tsp. sesame oil (optional)
salt and pepper to taste
4 oz. bean sprouts

3 scallions, chopped
1/2 cup peanuts
2 tbs. cilantro, chopped for garnish

Soak the noodles in hot water for 8 minutes until soft, then drain.

In a wok, stir-fry the tofu with the 1 tbs. of canola oil, until golden. Add the tamari and cook for an additional 2 minutes. Remove from wok and set aside.

Add the additional 1 tbs. of canola oil to the wok and add the carrots and celery, stirring often until softened, 2-3 minutes. Add the garlic, stir-fried tofu and noodles and stir over high heat, tossing until the noodles are evenly coated, 1-2 minutes.

In a small bowl, combine the tamarind concentrate (or lemon juice), tamari, agave (or sugar) and chile paste. Pour over the noodles. Add the sesame oil if using. Continue to stir over high heat, tossing until the noodles are evenly coated again.

Add the salt and pepper, stir and adjust the sesaoning if needed. Add bean sprouts, mix well and cook for 1 minute.

Plate the food and garnish with peanuts, clantro and/or scallions.

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