2016.06.27 Tofu; Bell Pepper, Broccoli, Carrot, Cilantro, Coconut Milk, Curry, Garlic, Ginger, Jalapeno, Lime, Ramen, Scallion, Shiitake, Tofu

2016.06.27 Tofu; Bell Pepper, Broccoli, Carrot, Cilantro, Coconut Milk, Curry, Garlic, Ginger, Jalapeno, Lime, Ramen, Scallion, Shiitake, Tofu


Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Nasoya Organic Firm Tofu, Sprouted
1 jar Thai Kitchen Green Curry Paste
1 pkg. Lotus Foods Organic Millet & Brown Rice Ramen
1 can Whole Foods 365 Organic Lite Coconut Milk
1 pkg Mushrooms, Shiitake
1 bunch Carrots
1 Bell Pepper, Red
1 Jalapeno
1 Lime
1 pkg. Broccoli, Florets
1 bunch Cilantro
2 bulbs Scallion
1 root Ginger
1 bulb Garlic
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Toasted Sesame Seed Oil
Sea Salt, fine crystal
Pepper, ground

Measurement/Preparation:

Bring all ingredients to room temperature

Large pot with 2 tablespoons EVOO to medium- heat
Medium pot with 3/4 full of slightly salted to boil

Carrot, diced (2/3 cup)
Shiitake Mushrooms (3/4) - Remove stems and discard, then slice into 1/4" slices.
Jalapeno (1) - Cut into 1/2, discard seeds, stem and white-ribbing, then mince.
Ginger, chopped (1 teaspoon)
Garlic, minced (1/2 teaspoon)
Red Bell Pepper (1) - Cut into 1/2, discard seed pod and stem, then slice into 1/4" strips. 
Broccoli, florets (1 1/2 cups) - Roughly chop broccoli into bite-sized pieces.
Green Curry Paste (1/4 cup)
Lime (1) - Cut into half, then slice 1/2 into quarters for garnish saving other 1/2 for juicing.
Coconut Milk (15 ounces)
Sprouted Tofu (1/2 block) - Slice sprouted tofu into bite-sized cubes.
Ramen (2 blocks)
Cilantro (10 sprigs) - Destem and discard stems, then roughly chop cilantro leaves.
Scallion (2) - Cut root ends off and discard ends, then thinly slice scallion at an angle.

Cooking:

Soup (Tom Kha):

To large pot add carrots, mushrooms and desired amount of jalapeƱo (or omit).
Add ginger and garlic
Add salt and pepper to taste.
Cook 3 minutes, stirring periodically.

Vegetables & Curry:

Add bell pepper and broccoli to pot with carrots and mushrooms; stir.
Cook 1 minute.
Add green curry paste to pot.
Squeeze juice of the half lime over pot.
Stir to combine.
Cook 1-2 minutes.

Coconut Milk & Tofu:

Add lite coconut milk and 1/2 can of water to pot, stir.
Add tofu to pot.
Reduce large pot heat to medium.
Bring to a boil.
Cook 6-8 minutes, stirring periodically.
Reduce large pot heat to low.

Ramen:

Bring medium pot to a boil.
Add ramen to boiling water.
Cook 3 minutes.
Stir to ramen to separate.
Cook 1-2 more minutes.
Strain ramen & return to medium pot.
Drizzle ramen with 1 tablespoon toasted sesame seed oil.
Toss to coat.

Plating:

Divide ramen between bowls.
Ladle tom kha over noodles.
Sprinkle cilantro and scallions, divided evenly, over top of each bowl.

Serve lime wedges on the side.Wine:


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