Sesame & Peanut Crusted Tofu

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This is a great side dish to serve along with rice or vegetables or meat. It’s flavorful and hearty and really easy to make!

If you have time to marinade the tofu in the sauce, that would be highly recommended but if you’re pressed for time you can skip the marinading step and just dip the tofu in.

Serving size: 1-2 (easily double or triple the recipe for more servings)

Ingredients:

  • 1/2 package tofu
  • 2 tablespoon soy sauce
  • 2 tablespoon coconut milk (optional, can replace with 1 tsp water and )
  • 1.5 tsp ginger paste/grated ginger
  • 1 tsp honey/agave (I used honey, if vegan you can use agave)
  • 1 tablespoon creamy peanut butter
  • pinch of chill powder/paprika
  • 3 tablespoon sesame seeds
  • 3 tablespoon shelled and toasted peanuts
  • sesame/canola/olive oil (sesame is best)
  • 1/2 lemon
  • handful fresh coriander (optional)

Directions:

  1. Cut the tofu into square slices
  2. In a wide bowl, mix the soy sauce, coconut milk, honey, ginger and peanut butter well.
  3. Add the tofu pieces to the sauce and if you can, leave for 2-3 hours. Otherwise just move on to the next step.
  4. In an other bowl, crush the peanuts and sesame seeds.
  5. Heat a flat frypan, heat around 1-2 tsp oil and spread evenly
  6. Wait until the oil is hot
  7. Dip the tofu slices, one by one, in the crushed peanut-sesame mixture and then place on the pan. You can do 5-6 slices at a time.
  8. Pour some of the leftover sauce on top of the tofu slices and flip after around 30 seconds
  9. Cook until browned on both sides and then remove from pan.
  10. Top with fresh coriander, squeezed lemon juice and any leftover sauce or nuts
  11. Enjoy!

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Vegetarian Larb!

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I adore Thai food. Growing up in singapore, I got access to lots of amazing, authentic Thai cuisine and needless to say, I fell in love. Some of my favorites are Som Tum (raw papaya salad, Phad Thai, Khao Na Pla (Honey Sesame Fish), Red Curry and of course… Larb.

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Larb is traditionally made with minced meat, onions, ginger, garlic lime juice, mint and fish sauce but I decided to give it my own twist. Taking inspiration fromĀ this recipe, I made a vegetarian larb by using grated tofu, thai chilli sauce, soy sauce and adding lettuce to make it more vibrant.

Tofu Larb

1 serving

Ingredients
1 tsp oil (sesame, canola, vegetable or olive oil would all work well)
4 cloves garlic
1/2 onion
2 tsp ginger
1 tsp lime/lemon juice
1 tablespoon thai chilli sauce
1/2-1 tablespoon soy sauce (depending on taste)
100 gram tofu
handful mint or coriander or basil (I used coriander)
2 lettuce leaf

Directions
Grate tofu into fine bits or if it’s soft, you could mash it with your hands.
Dice ginger, garlic and onion
Cut Lettuce into threads
Heat oil in a skillet
Add ginger, garlic and onion and cook until browned, stirring throughout
Add tofu, soy sauce and chilli sauce and mix everything well
Cook for a few minutes until tofu is cooked

Add herbs, lettuce and lime juice and mix everything well before serving

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