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Old 04-04-2011, 08:27 PM   #21
bierhaus15
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Fried tofu goes amazing with spicy kimchi.



 
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Old 04-04-2011, 11:51 PM   #22
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Quote:
Originally Posted by Revvy
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.
I'm a huge fan of jerk chicken, I really like the sound of that. Thanks everyone!



 
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Old 04-04-2011, 11:53 PM   #23
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Thai Peanut Tofu

1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup water
1/2 tsp sesame oil
1/2 tsp grated fresh ginger
1 tsp rice vinegar
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp sesame seeds
3 green onions, thinly sliced
1 lb. regular or firm tofu, drained, cut into 1/2" slices
4 servings hot cooked rice

Combine the peanut butter, soy sauce, water, sesame oil, ginger, vinegar and brown sugar in a small bowl and mix well. Stir in the garlic, sesame seeds and green onions.

Spoon 1/4 of the sauce in the bottom of an 8x8 pan. Arrange the tofu in a single layer and spoon the remaining sauce over the tofu.

Bake at 375F for 25 minutes. Serve over the rice.
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Old 04-05-2011, 04:06 AM   #24
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Quote:
Originally Posted by Ace_Club View Post
Thai Peanut Tofu

1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup water
1/2 tsp sesame oil
1/2 tsp grated fresh ginger
1 tsp rice vinegar
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp sesame seeds
3 green onions, thinly sliced
1 lb. regular or firm tofu, drained, cut into 1/2" slices
4 servings hot cooked rice

Combine the peanut butter, soy sauce, water, sesame oil, ginger, vinegar and brown sugar in a small bowl and mix well. Stir in the garlic, sesame seeds and green onions.

Spoon 1/4 of the sauce in the bottom of an 8x8 pan. Arrange the tofu in a single layer and spoon the remaining sauce over the tofu.

Bake at 375F for 25 minutes. Serve over the rice.
Garnish with pan sauted Bean Sprouts in Kicap Manis.

 
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Old 04-05-2011, 04:26 AM   #25
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Quote:
Originally Posted by GilaMinumBeer View Post
Garnish with pan sauted Bean Sprouts in Kicap Manis.
Isn't Kicap Manis similar to a thick soy sauce? sort of sweet if I recall.
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Old 04-05-2011, 05:25 AM   #26
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Gila, could you share your Thai peanut sauce recipe?
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Old 04-05-2011, 05:35 AM   #27
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If I owned a commercial deep fat fryer I'd drop the tofu in and do a quick fry. It is the easiest way to get the moisture out. Then you can continue with other methods or just finish off the frying.

Otherwise it creates so much splatter and grease that I prefer to wait until going out to eat. Pad Thai or Singapore rice noodles for me. Steamed tofu Chinese style has to be one of the all time worst ways to eat Tofu, yuck.

 
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Old 04-05-2011, 06:23 AM   #28
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I have to say, this thread is one of my favorites! I am getting so many ideas from it! a quick stop at Lee Lee's for some Asian style shopping, and its off to the tofu races!

I am thinking of gently smoking some firm tofu over pecan wood and finishing it Ace_Club style with a belt of added sambal oelek, and use Gila's sprouts in lieu of a bed of rice.
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Old 04-05-2011, 01:39 PM   #29
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Quote:
Originally Posted by azscoob View Post
Isn't Kicap Manis similar to a thick soy sauce? sort of sweet if I recall.
Yes. It is a dark, sweet soy sauce. We usually go woth the ABC brand because that is a M'sian local favorite.

Quote:
Originally Posted by azscoob View Post
Gila, could you share your Thai peanut sauce recipe?
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth.

We usually substitute Sambal Olek in lieu of the actual chilis.


Quote:
Originally Posted by azscoob View Post
I am thinking of gently smoking some firm tofu over pecan wood and finishing it Ace_Club style with a belt of added sambal oelek, and use Gila's sprouts in lieu of a bed of rice.
I adore Tofu. It is rather versatile.

While at the store, look for Tempeh. That is another asiatic favorite for most (not me tho). It is a fermented Tofu with some whole beans. Cube it and fry it as an accompanyment.

There is also "Ketupat" or Wedding Rice. This is a sticky rice in a boil bag. You boil it, it expands to fill the bag, and eventually becomes this large, pillow shaped, mass of sticky rice. Cube it and serve it on the side with the peanut sauce. Amazing!

 
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Old 04-05-2011, 03:02 PM   #30
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Awesome! I will add these additional items to my cart, I LOVE trying new foods.


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