Thai Garlic Tofu And Spinach Recipes

EASY PRA RAM TOFU WITH ROASTED SPINACH (THAI PEANUT SAUCE)

Steps:

• Preheat the oven to 200 degrees F.
• Add the fresh spinach to a full-sized baking sheet (26 inches × 18 inches), spreading it out evenly. Place the baking sheet in the oven and roast for 15 minutes until all the spinach has wilted.
• For any leftover spinach, place the greens in a firm container that is lined with paper towels on the sides and the bottom. Stored this way, fresh spinach can last up to a few weeks. See more on storing spinach here: How to Store Fresh Spinach for Weeks
• While the spinach is baking, fry the tofu.
• Remove tofu from the package and press tofu to remove excess water. Cut the tofu into slabs. Pat them dry.
• If you purchased more tofu than what is called for in this recipe, like you got the Costco pack, you might want to freeze it. Cut it up for how you plan to use it and store it in a freezer bag and in the freezer. It will keep for 3 months this way.
• Warm 2 tablespoons of oil over a medium heat in a non-stick skillet, until the oil is water-like. Add the tofu to the non-stick skillet and cook for about 5 minutes on each side, checking that they are a nice golden brown.
• Remove the tofu and cut up into cubes.
• Add the coconut milk, brown sugar, soy sauce, and chili garlic sauce to a saucepan. You can use the same one you fried the tofu in if you like. Warm it over a medium-low heat to fully dissolve the sugar and combine the ingredients. Reduce the heat to low and whisk in the peanut butter.
• For any leftover coconut milk, it will only last about 5 days once the can is opened. You can freeze it and then easily use it for curries, pancakes, or smoothies at a later date. The texture will change as the proteins and fats separate but it is still fine to eat. It will keep for 3 months frozen.
• Fold in the fried tofu until all of it is coated in the sauce. Serve it over the roasted spinach.
• You can make this dish ahead or make more so there are lots of leftovers. It scales pretty easily. Store the peanut sauce with the tofu separately from the spinach. Keep the spinach in a firm container with a few paper towels in the bottom to absorb any excess liquid. You will have to reheat the Thai peanut sauce to thin it out when you are ready to enjoy it. It will firm up in the fridge. It should all keep for about 5 days or so.
• Enjoy!

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
• Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
• Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
• Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
• While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
• As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
• Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
• Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
• Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

THAI GARLIC TOFU AND SPINACH

Steps:

• Mix curry paste with coconut milk. Set aside.
• Heat 1 Tbs oil in wok or frying pan.
• Add Tofu, and saute` until golden. Remove, and set aside.
• In same pan, put remaining oil.
• Add onion, and saute` for 3 minutes.
• Add garlic, and saute` for 1 minute.
• Add pepper and spinach, and saute` until vegetables are tender.
• Add Tofu, and toss gently.
• Pour on coconut-curry mixture, and stir-cook until heated through.
• Add basil, and stir to mix.
• Serve immediately, sprinkled with lime juice.

TOFU & SPINACH CANNELLONI

Steps:

• Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
• Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
• Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
• Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.