Sunday, January 18, 2009

Skewered. One Sympathises

I found my calling in life. Apparently, I am supposed to open up a Vegetarian Thai restaurant. Too much of a niche? Hmmm...Maybe. UNTIL YOU TASTE THIS FOOD!!!!

Yesterday's lunch:

Thai Satay Kabobs
3 Tbs Soy Sauce
1 10 oz pkg tofu, rained and cut into 1 inch cubes
1 1/2 cups (about 4 oz) mushrooms. Sliced, whole, whatever you like
3/4 cups coconut milk
1 tsp red curry paste
1/4 cup smooth peanut butter
2 Tbs vegan sugar (Brown sugar is easier and works better in this recipe)
1 Tbs lemon juice
1/4 tsp. salt

Whisk together soy sauce, mushrooms and tofu in a large bowl. Cover and marinate 30 minutes at room temperature or refrigerate overnight.
Preheat oven to 400F. Coat baking sheet with cooking spray. Drain tofu and mushrooms and thread onto 6 skewers. Bake 15 minutes. Turn and bake 15 minutes more.
Whisk coconut milk and red curry paste in saucepan. whisk in peanut butter until smooth. Stir in sugar, salt and lemon juice and bring to a simmer. Reduce heat to low and cook 5 minutes stirring often.
Place skewers on serving plate and drizzle with sauce. Remaining sauce can be used for dip.

And my own special, most delicious concoction:

Pineapple Curry!!!!!!

1 can coconut milk (I've found the best coconut milk brand is Thai Kitchen, but any will work)
1 can pineapple chunks (drain pineapple juice into a bowl to use separately)
1 can bamboo shoots (drained)
1 green bell pepper, sliced
2 carrots, sliced
3 Tbs Soy Sauce
2 Tbs fresh ginger
1 1/2 Tbs red curry (I used red curry from Thai Kitchen, it comes in a small jar)
1 Tbs garlic powder
1 10 oz container tofu

Drain and cut tofu in 1 inch cubes. Heat a little bit of olive oil in a frying pan. Add tofu, cook on High. The point is to brown the sides of the tofu. Combine soy sauce, garlic and ginger in saucepan over med heat. Stir, for 3 minutes. Add pineapple chunks, coconut milk, and red curry. Bring to a boil, then simmer. Once the tofu is browned on all sides, add tofu, continue to simmer. In frying pan, add green bell pepper, carrots, bamboo shoots and pineapple juice. Cook over medium heat, stirring constantly. Once vegetables are slightly tender, add them (and the pineapple juice) to simmering curry. Simmer for 5 more minutes and serve over rice!

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