Monday, October 15, 2012

Marinated tofu with vegetables and peanut-coconut-lime drizzle

This recipe comes from a fantastic restaurant cookbook, Rebar, given to me by friends. Other than a few minor changes (like switching up the veggies, and serving it over rice noodles instead of steamed jasmine rice), I generally followed the recipe. I love the idea of infusing coconut milk with lime leaves and ginger - it imparts an intoxicating aroma. Be sure to account for the time needed to marinate the tofu and for the infusion.

To prepare tofu:
 Combine in a small saucepan 1/4 cup light soya, 2T dark soya, 2/3 cup water, 2T lime juice, 1T minced ginger, 1tsp minced garlic, 1tsp sambal oelek, 2T sugar, and pepper to taste. Heat mixture to a simmer and cook for 5 min. Remove from heat and add 1/4 cup chopped basil. Slice 2 blocks of firm tofu in half so you end up with four thinner slabs. Place tofu slabs in a large Ziploc bag, pour marinade over and refrigerate for up to 6 hours. Remove tofu. Marinade can be reused in a stirfry.

To make peanut sauce:
Heat 1/2 can coconut milk, 6 kaffir lime leaves and 2T minced ginger in a small saucepan over low heat. Cover, turn off heat and let the liquid infuse for an hour. Then re-heat and whisk in 1/3 cup smooth peanut butter, 1T soy sauce, 1/4 tsp Thai red curry paste, 1T sugar, 2T lime juice, 1/2 sambal oelek and 2T hot water.

To cook vegetables and tofu:
Heat 1T peanut oil in a skillet and fry tofu until golden on both sides. 
 Thinly slice 1 yellow onion, 2 medium carrots, 6 oz snow peas, 1 large red pepper and 1 medium zucchini. (I replaced the carrots and snow peas with kale.) Heat 1T peanut oil in a wok and stir-fry vegetables until tender-crisp, adding some of the reserved tofu marinade.

To serve:
I served the tofu and vegetables over rice noodles instead of jasmine rice. Drizzle with peanut sauce and garnish with crushed peanuts, basil and lime.


  1. That sounds delicious!

  2. why do i have to be allergic to everything? grrr! this looks & sounds so healthy & tasty. kat, i met my husband in 1992. i married him in 1993. yes, we are an old married couple. ;)

  3. oh my gawrsh. I was craving peanut noodles just earlier today, and because my husband wasn't feeling Thai anything, I had to eat a burger. I thought I had at least satiated my hunger, but nope. You just had to post this drool-worthy recipe!


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