Thai Peanut Basil Tofu w/ Garlic Green Beans and Golden Cherry Tomatoes.
For the Tofu:
2 thumbs of ginger (or just one if you're Andre the Giant)
1 big clove garlic
1 tbsp. plum vinegar**
1/3 cup tamarind juice***
1 tbsp. sesame oil
1 tbsp. brown sugar or agave
3 tbsp. peanut oil
1/3 cup peanut butter
1/4 - 1/3 cup water
1 block extra firm tofu. (I use Twin Oaks because it's localer than other things and has a great texture.)
1 handful Basil leaves.
Sauce
THROW it all in a blender or food processor. If you don't have either, then grate or mince the ginger, mince the garlic and whisk it all together in a bowl. You can make that ahead of time and fridge it, or make it right before hand.
**I only have plum vinegar because it was on mad discount at Organic Food Depot. If you don't have it, I would use rice vinegar and a little soy sauce. Notice that there isn't any salt or soy sauce in that recipe. That's because the plum vinegar is heavily salted, so if you don't use plum, make sure you add some sea salt or soy sauce, otherwise it might be a bit bland.
***The tamarind juice is from soaking fresh tamarind in hot water. If using tamarind, you'll want a golf ball sized lump. If you can't get fresh tamarind, you can get tamarind concentrate or paste at most international grocers. Be warned though, you only need a teaspoon or so of the concentrate.
If you can't or don't want to get tamarind, it's hard to substitute but I would suggest squeezing in some fresh lime juice.
Tofu
1). SLICE the tofu like this:
2). HEAT a skillet between Low and Medium and put the slices in. The goal is to let them heat slowly, without oil, in order to remove the excess water. This method also can give the tofu a crispy brown crust, and again without oil. This step can be omitted in exchange for your favorite method of preparing tofu.
3). CUT the tofu again, except this time into cubes.
Put it together
1). Throw the basil, tofu cubes and sauce in the same skillet you used before, and cook on medium high until the sauce thickens to your liking. Yum.
(Spicy if you want) Garlic Green Beans and Tomatoes
2 cups fresh green beans
2 cups fresh cherry or grape tomatoes
1 tbsp. crushed garlic OR 2 cloves finely minced
1 tbsp. your favorite high temperature oil (peanut or canola or coconut)
1 tbsp. soy sauce
1 tsp. - 1 tbsp. crushed chili flakes or sriracha (optional but highly suggested. just do it)
1). HEAT oil in wok or frying pan on ludicrously high setting and throw everything in.
2). COOK and stir and cook and stir until vegetables get roasty and dark colored. When the tomatoes start bursting and their sauce bubbles, you are done!
Serve meal with basmati rice or jasmine or whatever you like. Enjoy.
