It's hard to believe, but we are at the advent of another VegNews Vacation! Tomorrow our publishers and 25 readers take off on the first-ever VegNews Food Lover's Tour of Thailand! To get in the mood for this far-flung feast, today we bring you this tempting Thai Tofu from VN columnist Robin Robertson. Missed out on booking your spot on the Thailand trip? Not to worry, there are still a few available for our Vegan Yoga Retreat in Mexico!
What You Need:
1 pound extra firm tofu, drained
1 tablespoon peanut oil
1 small red onion, thinly sliced
1/2 red bell pepper, cut into 1/4-inch strips
1 garlic clove, minced
1 Thai chile, seeded and minced
2 tablespoons soy sauce
1 tablespoon vegetarian "fish" sauce (see VegNews recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice
Fresh bean sprouts (optional garnish)
Chopped peanuts (optional garnish)
What You Do:
1. Cut the tofu into 1-inch slices and arrange on a baking sheet lined with several thicknesses of paper towels. Top tofu with another layer of paper towels and press on the slices to expel excess water. Cut pressed tofu slices into 1-inch cubes and set aside.
2. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until onion begins to soften. Add chile, soy sauce, "fish" sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over rice. Sprinkle with bean sprouts and peanuts, if using.
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