top of page

Thai and Chinese

Thai Ginger Tofu

Sauce:

  • 2 Tbsp fish sauce

  • 1 Tbsp soy sauce (or coconut aminos for slightly lower sodium)

  • 1 Tbsp honey

  • ½ Tbsp tamarind paste (instead of oyster sauce)

 

Stir fry:

  • 1 Tbs sesame oil

  • 2 packages firm tofu, pressed and chopped

  • 1 onion sliced

  • 3-4 Thai chilis or jalapeno sliced (optional)

  • 4 garlic cloves diced

  • 2 Tbsp sliced ginger

  • 1 cup green onion sliced

  • Handful fresh basil leaves (optional)

​

Whisk the sauce ingredients together in a small bowl. Have everything prepped and ready to throw into the hot wok.

 

Heat wok over high heat. Swirl in one tablespoon of sesame oil. Once the oil is shimmering, add the onion stirring constantly for about 2 minutes. Add the ginger and garlic and cook for a minute. 

 

Push to the side of the wok and add the tofu for about 2 minutes. Add the scallions for about a minute. Stir in the sauce. Let it bubble up and boil until thick. Serve with rice.

Pad Thai

Hot Thai Kitchen (modified)

 

Noodles:

  • 8 oz rice sticks soaked for 3 hours or all day

 

Sauce:​

  • 3 Tbs packed palm sugar (or 2+ Tbs honey)

  • 3 Tbs water

  • 4 Tbsp tamarind paste (if using the sticky Indian concentrate, reduce by half and add 2 Tbs water)

  • 2 Tbs fish sauce

 

Stir fry:

  • 2-3 Tbs vegetable oil used throughout the cooking process

  • 10-15 medium size shrimp

  • 2 Tbs small dried shrimp chopped fine

  • 3 cloves garlic

  • 1 shallot roughly chopped

  • 2 Tbs preserved SWEET (not salty) Thai salted radish chopped (you can substitute Japanese “takuan” which is also a sweet preserved daikon radish; it’s the yellow pickle you see in sushi rolls)

  • Firm pressed tofu (must be pressed)

  • 2 eggs

  • 2 ½ cups bean sprouts

  • 1 cup garlic chives chopped 1-2 inches

  • ¼ c finely chopped peanuts, plus more for garnish

​

Heat oil in wok on high heat before adding ingredients. Cook the shrimp, remove and set aside. Cook the tofu, dried shrimp, radish, garlic, shallot, push to the side. Cook the noodles and sauce, push to the side, check to be sure noodles are cooked, if not add some water and cook until al dente.

 

Cook the eggs on the side next to the noodles, cover with the noodles, let cook for 30 seconds and then mix. Add bean sprouts and green onions and cook until wilted.

​

Serve with shrimp on top, extra peanuts on top, extra bean sprouts and lime wedges for presentation. 

Egg Roll in a Bowl

​

  • 1 block extra firm tofu pressed and crumbled

  • 1 tablespoon sesame oil

  • 1/2 red onion sliced

  • 1 tbs grated ginger

  • 2 large garlic cloves minced

  • mix 2 tbs tamari, 1 tsp apple cider vinegar, 1 tsp honey

  • 1 handful shredded carrots (about 2 carrots)

  • 1 small red cabbage  (or 1/2 cabbage) sliced thin

  • 1 cup sliced mushrooms

  • 1 large handful bean sprouts

  • chopped green onions & sesame seeds

​

Heat oil in a large skillet or pot, over medium-high heat and sauté the onions, garlic, ginger until they soften, about 5 minutes. Add remaining ingredients. Spike on high heat, then low heat to steam. Add a dash of sesame oil and sesame seeds or peanuts for garnish to serve.

Thai Salad

​

BuddhistChef

  • 1 Tbs vegetable oil

  • 1 clove garlic minced

  • 1 tsp minced ginger

  • 1 tsp chili paste (sriracha sauce)

  • 1 Tbs soy sauce / tamari

  • 1 Tbs maple syrup

  • 1 tsp rice vinegar

  • 1/4 c peanut butter (almond butter)

  • 1/2 c coconut milk

  • 3 c shredded carrot

  • 1 c bean sprouts

  • 2 green onions chopped

  • 1/2 c cilantro

  • 1 /2 crushed peanuts (slivered almonds)

  • Juice of half lime

  • Additions: baked tofu, zucchini noodles, edamame

 

In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.

Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.

Stir in the coconut milk. Remove from the heat and let cool down.

Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts Mix well and serve.

Thai Spiral Noodles

​

  • 3 zucchini spiralized

  • 3 inch daikon spiralized

  • 1 red pepper sliced

  • handful bean sprouts

  • crushed peanuts

  • 1 package tofu pressed and baked

Sauce:

  • 2 tablespoons soy sauce

  • 2 tablespoons honey

  • 1 tablespoon tamarind paste or 1 tsp rice vinegar

  • 1 teaspoon sriracha sauce

  • 2 garlic cloves

 

Whisk sauce ingredients together and mix everything together and sprinkle peanuts on top.

Vegan Green Curry

​

  • 2 packages frozen coconut milk (24 oz total)

  • 3 carrots sliced on an angle

  • 1 cup snow peas

  • 1 package tofu pressed and baked

  • 1/2 cauliflower

  • 3 stalks celery sliced

  • 3 tbs homemade curry paste

  • 1 tbs honey

  • 1 tbs lime juice

  • ½ tsp salt

  • 3 kaffir lime leaves for garnish, crushed to release aroma

 

Heat coconut milk and honey. Add veggies and simmer on low for about 10 minutes. Press and bake tofu. Add tofu, lime juice and salt. Serve with yellow rice and a garnish of kaffir lime leaves.

Raw Pad Thai

 

Prevention Magazine

  • 1 med zucchini

  • 1 lg carrot

  • 1 green onion, chopped

  • ½ c shredded purple cabbage

  • ½ c cauliflower florets

  • ½ c mung bean sprouts or radish sprouts (spicy)

Sauce:

  • 2 Tbsp tahini

  • 2 Tbsp almond butter

  • 1 Tbsp lime or lemon juice

  • 2 Tbsp tamari (wheat-free)

  • 1 Tbsp raw honey

  • ¼ tsp garlic, minced

  • ½ tsp ginger root, grated

Use spiralizer to to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it's mixed with the vegetables.
Pour the sauce over the noodles and vegetables, and toss. This dish tastes even better the next day once the flavors have had a chance to blend.

Spring Rolls

 

Deliciously Ella

  • 10 rice paper rolls

  • 1 large carrot

  • 1 red pepper

  • 1 zuchinni

  • spinach leaves

​

Mango Sauce

  • 1 mango

  • 1 avocado

  • 1/2 small jalapeno de-seeded

Blend in food processor until smooth

​

Almond Butter Dipping Sauce

  • 1/3 cup salted creamy almond butter

  • 1 Tbsp tamari

  • 1-2 Tbsp honey 

  • 1 Tbsp fresh lime juice

  • 1/2 tsp chili garlic sauce

  • Hot water to thin

Mix with a fork.

​

Modifications

  • Rice noodles for the filling

  • Chard leaves for the wrapper

  • Tofu slices for filling

  • f you don't feel like chopping too many veggies, process carrots in the food processor for a lazy version - this works if the other veggies are sliced, it bulks it up

  • Shredded cabbage

  • Slice radish with a mandolin for pretty circles

  • Add chives for visual effect

Traditional Thai Curry

 

  • 1 cup coconut milk (frozen from Foodland)

  • 1/2 c water or veggie broth

  • 1 tbs green curry paste

  • 1 tbs brown sugar or honey

  • 1 tbs fish sauce

  • tofu

  • 1/2 cup cilantro or basil

  • veggies - green beans, cauliflower, broccoli

  • turmeric rice

 

Heat coconut oil and honey and add veggies then fish sauce.

Noodles with Simple Sauce

  • 1/4 c mirin

  • 1/4 c shoyu

  • 1/4 toasted sesame oil

  • 1 heaping tsp Sriracha sauce

  • 2 tbs grated ginger (or 1 tbs homemade ginger turmeric paste)

  • 3 garlic cloves

  • Soba or udon

​

Additions:

  • Grated green papaya

  • Grated carrots

  • Spinach, bok choy, nappa cabbage

  • 8 oz extra firm tofu, pressed and baked

  • 1 tbs black sesame seeds


Combine sauce ingredients, cook noodles, chop veggies, bake tofu. Mix together, sprinkle with black sesame seeds.

​

Baked Tofu

Press the tofu between two plates with a cast iron pan on top to press out liquid (an hour or more if possible). Cut tofu into cubes and bake. Don't add oil or sauce or marinade as it will keep the tofu juicy. You want the tofu to be firm, not watery.

Tofu Chow Fun

​

From Connoisseurs Veg

  • 6 ounces wide rice noodles (pad Thai noodles work, but use wider ones if you can find them)

  • 1/4 cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon maple syrup or agave

  • 3 garlic cloves, minced

  • 1 teaspoon freshly grated ginger

  • dash white pepper (optional)

  • 1/2 pound extra firm tofu, drained and pressed

  • 1 tablespoon sesame oil

  • 2 tablespoons vegetable oil

  • 1 small onion, sliced into strips

  • 1/2 cup chopped carrots (about 1 medium carrot)

  • 1 cup snow peas

  • 2 scallions, cut into 1 inch pieces

  • 1/2 cup bean sprouts

  • 2 tablespoons fresh cilantro

​

Cook noodles. Stir soy sauce, vinegar, maple syrup or agave, garlic, ginger, and white pepper together. Cut the tofu into short strips, about 1 inch long and 1/2 inch thick. Bake tofu - or - Coat the bottom of a skillet with sesame oil and place over medium heat. When oil is hot, add tofu to skillet in an even layer. Cook for 10 to 12 minutes, flipping once or twice, until tofu is browned on multiple sides. Remove from skillet and transfer to a towel-lined plate.

Add vegetable oil to the skillet and raise the heat to medium-high. When oil is hot, add onion and sauté until softened and lightly browned, about 3 minutes. Raise heat to high and add carrots. Stir-fry for about 3 minutes. Add snow peas and continue to stir fry until carrots and snow peas are tender-crisp, about 3 minutes more. Add noodles, soy sauce mixture and scallions to the skillet. Gently toss to coat noodles and veggies in the sauce. Cook just until noodles are heated throughout, about 1 minute. Remove from heat, add bean sprouts and cilantro, and toss.

Noodles with Almond Butter 

Minimalist Baker

 

Tofu

  • 8 ounces extra firm tofu

  • 3 Tbsp sesame oil, divided

  • 2 Tbsp salted creamy almond, cashew or peanut butter

  • 1 Tbsp tamari 

  • 1 Tbsp lime juice

  • 1-2 Tbsp maple syrup or coconut sugar (I used honey)

  • 1 birds eye chili, crushed (or sub 1/4 tsp red pepper flake)

  • 3 Tbsp cornstarch (I used arrowroot powder)

​

Salad

  • 5 ounces very thin rice noodles (I used buckwheat soba)

  • 2 cups thinly sliced or ribboned* carrots (~2 carrots)

  • 1 cup cucumber, sliced on a bias, then halved (~1 small cucumber)

  • optional: 1/2 cup chopped red bell pepper

  • 1/2 cup thinly sliced diced green onion

  • 1/2 cup fresh cilantro or basil, torn/chopped

​

Dressing

  • 2 cloves garlic, minced 

  • 1 fresh or dried birds eye chili, crushed (more to taste), or sub 1/4 tsp red pepper flake

  • 1 Tbsp maple syrup (I used honey)

  • 2 tsp tamari 

  • 1 Tbsp lime juice

  • 2 Tbsp rice vinegar (or sub white or apple cider vinegar w varied results)

  • 1 Tbsp sesame oil

​​

Wrap tofu in a clean towel and set something heavy on top (like a cast iron skillet) to press for 10 minutes. 

Whisk together 1 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and 1 crushed chili. 

Prepare rice noodles, rinse with cold water and drain thoroughly.

Prep vegetables next. 

Mix salad dressing ingredients.

Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3-4 Tbsp cornstarch (they should be well coated) and sauté in 2 remaining Tbsp sesame oil, flipping once browned on the underside to ensure even browning – about 5 minutes total.

Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. 

Divide noodles, vegetables and tofu among serving bowls. Serve with dressing.

bottom of page