Thai Curry Tofu

Recipe courtesy of Dan Chawla.

Ingredients

• Thai yellow curry and Thai red curry sauce from Trader Joes
• Firm tofu
• Stir fry veggies (fresh or frozen)
• White onion
• Chile serrano
• Cilantro

Preparation 

 

Stir fry onion and chile serrano.

Stir fry fresh or frozen veggies.
 

Add bottles of curry sauce (yellow and red).

Cut tofu.

Pan fry tofu.

Let curry boil. 

Add veggies to curry.

Add tofu.

Serve with white or brown steamed rice. Enjoy!

Stir Fry Vegetables

Ingredients:

• Vegetables: bak choy, onion, green peppers, carrots, mushrooms, zucchini and broccoli.
• Oil
• Soy sauce
• Sriracha sause (found in Asian stores)
• Vegetarian stir fry sauce (found in the "Asian/Ethnic" aisle at any major grocery store)

Preparation:

Cut vegetables in one inch size. 

Heat a wok (HOT).

Add olive oil and flash fry onions.

Until they are brown.

If you are adding green peppers, brown them together with onions.

Then add the vegetables in order: those that take longer to cook (i.e. carrot)first, to those that take less time to cook (i.e. bak choy) last, etc ...

Add stir fry, soy, and sriracha sauces to taste. 

Stir fry until veggies are somewhat brown, but not over cooked.

Remove them from wok immediately to avoid over cooking.

Enjoy with steamed or fried rice (see recipes).

Chowmein

First boil the noodles (chowmein egg noodles) and strain.

While the water is boiling prepare the veggies for the stir fry in olive oil - onions, peas, carrots, corn. Add the chowmein, stir fry sauce and soy sauce and mix. Serve with garlic chili and sriracha sauce.