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Old 04-04-2011, 05:05 PM   #11
weirdboy
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Do you like spicy food?

If so I suggest trying mapo dofu.

http://en.wikipedia.org/wiki/Mapo_doufu


There are plenty of recipes around on the internet, and if you hit up an asian market they usually sell pre-made mixes that you combine with some ground meat and the tofu. A little freshly chopped green onion right at flameout really goes a long way, too. Personally I just sort of throw things together off the top of my head, but I've made it many times. I like mine with a bit of ginger, and the garlic is really a must-have.


You will want some rice to go with it.



 
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Old 04-04-2011, 05:07 PM   #12
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Quote:
Originally Posted by GilaMinumBeer View Post
Thai peanut butter? or, do you just mean Thai Peanut Sauce?

That actually sounds REALLY good (with peanut sauce). Only I'd be inclined to add a layer of "Kicap" (sweet dark soy)flash sauteed Bean Sprouts too.
It's a Thai sauce made from peanut butter, rice vinegar, brown sugar, soy sauce, etc. So it would be technically a Thai peanut sauce, but I always refer to it as Thai peanut butter sauce.


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Old 04-04-2011, 05:12 PM   #13
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Quote:
Originally Posted by Ace_Club View Post
It's a Thai sauce made from peanut butter, rice vinegar, brown sugar, soy sauce, etc. So it would be technically a Thai peanut sauce, but I always refer to it as Thai peanut butter sauce.
Ahhh. So it is a smooth consistency sauce then. I have only ever had the "chunky" version and we make a Malay adaptation all the time for "Satay".

Basically raw peanuts pan roasted and then chunked in a mortar and pestle. And blended in a sauce base much like what you described but with a heavy dose of Sambal Olek (Garlic Chili sauce) for some heat.

I am going to have to try this Tofu bake.

 
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Old 04-04-2011, 05:19 PM   #14
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Quote:
Originally Posted by GilaMinumBeer View Post
Ahhh. So it is a smooth consistency sauce then. I have only ever had the "chunky" version and we make a Malay adaptation all the time for "Satay".

Basically raw peanuts pan roasted and then chunked in a mortar and pestle. And blended in a sauce base much like what you described but with a heavy dose of Sambal Olek (Garlic Chili sauce) for some heat.

I am going to have to try this Tofu bake.
Yes, the rice vinegar does well to break down the peanut butter and after it is all whisked together, it is a creamy consistency.
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Old 04-04-2011, 05:29 PM   #15
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- Cube or Julienne tofu and deep fry til golden.
- Shred or julienne daikon radish and carrots

Roll the tofu, daikon, and carrot in a rice wrapper (think Spring Rolls).

This is a great summertime snack. Variations have included bean sprouts and/or Enkitake mushrooms. We always serve these with peanut sauce.

Sometimes a sweet fish sauce is served with Vietnamese Spring Rolls in restaurants. I don't care for the fish sauce but, for those that do, a a splash of vinegar (Usually rice, balsamic, white, or cider works too) "dressing" of the vegetables pairs well for a touch of tartness.

 
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Old 04-04-2011, 05:43 PM   #16
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We make a tofu stir-fry once a week and just use any/every vegetable we can find. I typically cube and pan fry the tofu in my wok over med-high heat using sesame oil or flavored grapeseed oil or some other high-flashpoint oil ( like avocado oil)...

Remove the tofu, sautee the onions/garlic then add a crap-ton of veggies. High water content or very hard veggies first and things like broccoli or bok or pak choi later. Season allt he veggies with your sauce of choice. I usually free form the sauce out of various ingredients (my staples are oyster sauce, plum sauce, soy, fish sauce, red chili sauce, red bean paste, mirin, kecap manis, rice vineager, and I am sure I am missing some other ingredients I usually have around)...

If I am serving with rice, I finish up by adding tofu back to finished veggies and sauce.

If I am serving with rice noodles, I add chicken broth to the wok, bury the rice noodles in the veggies and broth and cook till the noodles are done and then add tofu back and mix up..

edit: forgot to mention the wife periodically makes a yellow curry dish with tofu that is pretty good, but I think it has coconut milk, so it sort of defeats the whole "healthy" thing.

 
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Old 04-04-2011, 05:44 PM   #17
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Quote:
Originally Posted by Ace_Club View Post
One of my favorite tofu recipes is to slice it thin (~1/4") and lay it in a baking pan. Next, I drizzle it with a spicy Thai peanut butter sauce and then sprinkle it with scallions. Bake for ~30 minutes and serve with rice. Delicious.
Quote:
Originally Posted by GilaMinumBeer View Post
Ahhh. So it is a smooth consistency sauce then. I have only ever had the "chunky" version and we make a Malay adaptation all the time for "Satay".

Basically raw peanuts pan roasted and then chunked in a mortar and pestle. And blended in a sauce base much like what you described but with a heavy dose of Sambal Olek (Garlic Chili sauce) for some heat.

I am going to have to try this Tofu bake.
You are both my new heros, I am going to give this dish a whirl, with a homemade Thai peanut sauce!
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Old 04-04-2011, 05:46 PM   #18
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A few years back I cooked for a party where there were some veg heads amongst the normal people. I had both jerk chicken wings and Korean bbg wings for the meat eaters. I bought extra firm tofu, and sliced it into quarter inch thick strips and fed them onto skeweres (cubed would work too but I wanted it to look like Thai Satay) and marinated them for 48 hours in the jerk and bbq marinades and grilled them. They were a huge hit.
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Old 04-04-2011, 05:48 PM   #19
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Best tofu I ever was a very spicy Chinese dish that included ground pork!
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Old 04-04-2011, 07:10 PM   #20
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Quote:
Originally Posted by arturo7 View Post
Best tofu I ever was a very spicy Chinese dish that included ground pork!
I think you mean the one I posted about...



 
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