Monday, March 22, 2010

Bangkok Noodles

To see the original post, including photos and links, visit http://donutarmy.blogspot.com

Many people think they don't like tofu because of the texture -- it can be kind of chewy/spongy, especially when prepared the way most recipes indicate. Most recipes (including the one below) call for people to use the tofu straight from the package, without any kind of prep work. In my experience -- and I do not consider myself an expert in tofu -- it is best to take the tofu from the package and freeze it before using it in any dish. 

Remove tofu from the package and drain. Cut into chunks, or whatever shape you will be using. Place on a freezer-safe dish and freeze for an hour or more -- until solid. Remove from the freezer and let thaw on the counter. When soft, squeeze the excess water out by hand. (Alternatively, you could freeze the tofu with a heavy plate on top of the tofu itself, to help drain the tofu as it sits.)

This process helps to give the tofu a bit more structure, making it more pleasant to chew.

That said, this recipe was delicious. I have made comments before on Vegetarian Times recipes being a bit spotty, but it all depends on the era. VT has gotten more consistent in their more recent issues.













Bangkok Noodles
Vegetarian Times, March 2002

1/3 c vegetable stock
1/4 c coconut milk
2 T soy sauce
2 1/2 tsp curry powder
1/4 c scallion, chopped
1/2 tsp pepper
1 1/2 tsp vegetable oil
2 tsp garlic, minced
1 T ginger (fresh), minced
1 small hot green chile pepper, minced
4 oz firm tofu, drained and cut into 1/2" cubes
1 c bean sprouts
2 c spinach
6 oz rice vermicelli, soaked in warm water according to package instructions


In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.

In large skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu and stir-fry about 1 minute. Stir in soy sauce mixture and bring to a simmer. Add 1/2 c bean sprouts, spinach and noodles and stir-fry 30 seconds.

Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy Tomaotes on the side (opt)

2 comments:

Rachel said...

looks and sounds delicious!

Susy Graves said...

Thanks for the tip of freezing the tofu before using it. I think I'll give that a try.