Adventures in Cooking – Week 2

Since week 1 of my New Year’s Resolution was a success, I was really looking forward to the recipe I had chosen for this week’s post. I’ve always wanted to use tofu in a recipe, but I never came across a recipe that sounded good to me. I was once again browsing through recipes on Pinterest and I came across one that seemed easy to make and delicious. This recipe for Tofu with Roasted Chili Paste came from the Rachel Cooks Thai blog. I decided to change it up a bit, because I couldn’t find the exact paste that she used. The closest I could find at my store was red curry paste. Also, I didn’t have any rice at home so I decided to use noodles. I really like to add vegetables to my dishes, and green peppers just seemed right with this dish. Keep in mind that you will probably have to open some windows or doors when you cook this, since the smell was quite strong in my apartment and lasted a couple of days.

I will say that this recipe kept me on my toes. Some of the red curry paste got on the burner and produced minor flames (I’m okay!), and I accidentally burned the garlic the first time so I had to start over.  Again, I would like to reiterate that I have never been a good cook and this weekly exercise is to try new foods and to become more comfortable in the kitchen.

This is how it's supposed to look!

Tofu with Roasted Chili Paste

Makes 2-3 servings

Ingredients:

  • 1 14-ounce block of firm tofu
  • 3-4 cloves garlic, chopped
  • 2 green onions, sliced thinly
  • 2 Tablespoons roasted chili paste (nam prik pao)
  • Canola oil
  • Jasmine rice

Instructions:

  1. Cut the tofu into medium-sized rectangles and blot dry on paper towels.
  2. Saute the garlic in canola oil over medium high heat.  When it’s almost golden brown, add the roasted chili paste and sauté for a few seconds longer.
  3. Then add the tofu and coat well with the chili and garlic.  Cook until the tofu is golden brown and the chili and garlic have formed a slight crust on the outside.
  4. Add green onions, cook for a second longer, and then take off the heat.  Serve with jasmine rice.

This is how my attempt turned out.

Tory’s Tofu with Red Curry Paste and Noodles

Makes 2 servings

Ingredients:

  • 1 14-ounce block of firm tofu
  • 3-4 cloves of garlic, chopped finely
  • 2 green onions, sliced thinly
  • 1 green pepper, sliced thinly (julienne)
  • 2 Tablespoons red curry paste
  • Canola oil
  • Asian noodles

Instructions:

  1. Prepare Asian noodles as directed on package.
  2. Meanwhile, cut the tofu into medium-sized rectangles and blot dry on paper towels.
  3. Saute the garlic in canola oil over medium high heat. When it’s almost golden brown, add the red curry paste and saute for a few seconds longer.
  4. Then add the tofu and coat well with curry and garlic. Add green peppers. Cook until the tofu is golden brown and green peppers are slightly tender.
  5. Add green onions, cook for about 30 seconds, and take off heat. Serve over asian noodles.

Although there were some minor mishaps, I was pretty happy with how this turned out.  If you’re in the mood to try something new, different, and a little spicy, I would definitely recommend this recipe.  Do you guys have any favorite recipes using tofu?

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