I tried my first tofu today…pretty nice! I kept it simple as I wanted to taste it properly and see what it was like. I’m sure the possibilities are endless and I’m actually really looking forward to experimenting and seeing what I can come up with.
Keeping it simple:
- Extra firm tofu (the entire block!!)
- Hot chilli powder
- 1 leak
- half an avocado (are you even vegan if you don’t have avocado with every meal?!)
- half a pepper( I used a orange one)
- Rice noodles
- Broccoli ( as much as you so wish)
Method: I marinated the tofu in tamari and chilli powder as gave it a good shake. I boiled the broccoli (only for a few minutes though as I wanted it cooked but not soft) and chopped up the leak, pepper and avocado. I them put the tofu on to fry with some coconut oil. It took a while before it had crispy sides so whilst it was frying I put the pepper and leak in a pan with coconut oil with the lid to soften them up and cooked the rice noodles (which takes around 4 minutes). Once the tofu was ready I threw it in with the leak and pepper, added the broccoli and the rice noodles. I added a bit more tamari and stirred it around. That it! I just popped it in a bow and put the avocado on top. It was very tasty and super quick and easy to make. I am now researching the different recipes to make black pepper tofu with cous cous for tomorrow!
In an ongoing bid to rid myself of swollen joints I went to one of my favourite pastimes…scrolling endlessly (endlessly, endlessly…) through Pinterest. What I love about Pinterest is that you stumble across things you didn’t know you wanted or in this particular case, that you wanted to try!
It seemed easy enough and all of the ingredient boast wonderful health benefits. Lets give it a bash then…oh yes, one problem…I don’t like turmeric…meh I’ll just use some additional spices to overpower the turmeric taste.
- A cup of coconut milk (you can use half a glass and the other half boiling water…not me)
- Turmeric – a shake of
- Mixed Spices – a shake of
- Cinnamon – a shake there of
- Honey – half a teaspoon
Take the milk, and turmeric, spices and cinnamon, heat in pan bringing to the boil ( I’m sure you can do this in a microwave but I don’t have one). Once heated pout into mug and add the honey.
I found it quite luxurious….as one would a hot chocolate. It was creamy and tasted delicious. It had a slight grain to bit at the end, no more so than a chai latte. It reminded me of christmas, must be the cinnamon but I don’t mind that in the slightest!
I will definitely experience more with different spices and flavors and see what I can come up with!
For me the thing that makes a Pad Thai a Pad Thai is the tamari, tahini and the ribbon noodles. All the other ingredient are interchangeable ( in my opinion). In the traditional dish there is an egg, which I have forgone and found it tastes just as good without. I have made this a few times with different ingredient, pretty much just whatever I have in the veg box in my fridge. I will probably update this post each time I made a new variation. I honestly don’t think you can go too wrong as long as you have the base ingredient (tamari, tahini, ribbon noodles)
Recipe version 1
- Half a red onion
- Half an Avocado
- Full pepper
- 1 tablespoon of tahini
- 2x teaspoons of tamari (basically sugar free soy sauce)
- 5-8 peanuts
- 80g rice noodles (I use rice noodles as they are sugar free)
- Handful of spinach
Method: Cook the rice noodles in boiling water (takes around 4 minutes), drain and place to the side. Add some coconut oil to a pan, when warm add a bit of chopped garlic and half the chopped onion. Put in the tamari and then stir in the handful of spinach and chopped pepper (I used a yellow pepper s that was all I had, but there are no rules, I would have used whatever colour I had) and the cut spring onions. After the spinach has ‘wilted’ add the noodles and then stir together with a spoonful of tahini on a low heat. Add salt, pepper and a sprinkle of chilli flakes to taste. and some of thechopped peanuts. Once this has all been stirred together, take off the heat. Add to a bowl and top with the avocado and sprinkle the rest of the chopped peanuts on top.
Side note: When making a Pad Thai or a stir fry I like to chop my spring onions length ways. Whist this make no difference taste wise, it tricks me into I’m back in Thailand and it somehow seems more authentic.
Recipe Version 2
- Big ol’ handful of spinach
- Half an avocado
- Half a red onion
- Handful of peanuts
- 80g Rice ribbon noodles
- Handful of green beans
- Tahini (tablespoon)
- Tahini (teaspoon)
- 2/3 spring onions
Put ribbon noodles and green beans into pan to cook, should take around 4 mins. Add some coconut oil to pan, add garlic (if you want), chopped onion, spinach, spring onions, along with the tamari. Keep on low heat and add the noodles and green beans and stir in the tahini and some of the chopped peanuts. Once heated and stirred, its done!
Add to bowl and this is the point that I like to add the cold ingredient on top, which is usually just what I fancy. In this case its the avocado, beetroot and the rest of the chopped peanuts. Yum! By the time I took this picture I was on my second bowl and have already eaten the one with the beetroot and avocado on top! Oops…must work on portion control!