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RECIPE OF THE MONTH
VEGETARIAN PAD TOFU
Fish Sauce, Nam Plais the salt
of Southeast Asia. It adds a lot of flavor and in some cases actually
changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp
paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians
should always assertively ask specifically about stock, fish sauce, oyster
sauce, etc.! If the restaurant trivializes your request or you are uncomfortable
with their answers, Don't Eat There!
This a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with the
traditional Oyster Sauce replaced with other ingredients to give a wonderful
flavor and no loss of appearance.
White Pepper to taste
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3/4 Cup fresh Thai Basil
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1/2 Cup Onions
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3-6 cloves Garlic (to taste)
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1 Pound Fresh White Tofu (cut in small pieces)
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1/2 cup Green Bell Peppers
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1/2 cup White Onions
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3 Tbsp. Oil
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1/2 Cup Red Bell Peppers
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3 Tbsp. Sweet Soy Sauce
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1 Cup Broccoli
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6 Thai Chilies
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3 Tbsp. Thin Soy Sauce
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1 Tbsp. Shitake Mushroom
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3 Tbsp. Vegetable Stock
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1/4 tsp. White Vinegar
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Mix the Garlic and Chilies in a blender until finely chopped. Add Oil
to your pan, add chilies and garlic, Mix and Saute for 1 minute, onions,
broccoli,
soy sauces shitake mushroom and continue to cook until mixture is cooked.
Then add Peppers, white pepper and basil (perhaps add a little more stock
if needed), Add Tofu and vinegar, heat some more and
Serve with Steamed Jasmine Rice.
(If you wish a firmer Tofu, flash fry Tofu in very hot oil, blot oil on
paper towels, and slice into 1/2 inch strips.)
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