Pra Ram Tofu (Tofu with Thai Peanut Sauce)

We’ve had a wonderful VEGAN wwoofer (http://wwoofusa.org) visiting this week who has done such a phenomenal job on the farm that I have felt compelled to bring out my full VEGAN cooking forces to make her stay as unforgettable as possible. So far we’ve made Baigan Bartha28660435_10211196893903780_6151117892631902483_n (a traditional Indian Eggplant dish that I’ll post later this summer), Chana Masala 28577954_10211196893423768_2211011172637718119_n(chickpea and tomatoes Indian dish), Green bean Potato Subzi (again, a great dish for early summer), and Malai Kofta – an Indian curry of chickpea-fortified potato “meatballs” in a tomato-cashew gravy. So that brings us forward to today, and our adventure with the “NON-BLIZZARD of 2018” that nevertheless resulted in a power-outage, which my wwoofer braved courageously to help me with in getting the generator setup so we still have heat! So for tonight’s dinner, I made some modifications to this recipe, “Pra Ram Tofu“, and much to Annie’s and my wwoofer’s delight, am posting for future recreations to our customers!

  • 3 TBSP cooking oil
  • 2 medium yams/sweet potatoes, cubed in 1/2″ dice
  • 1 block extra firm tofu, pressed and diced to 1/2″
  • 3 LARGE cloves garlic, pressed or minced
  • 2 red, orange or yellow bell peppers, diced to 1/2″
  • 1/2 cup + 2 TBSP peanut butter
  • 1/4 cup rice vinegar
  • 2 TBSP Soy Sauce
  • 3 generous TBSP brown sugar
  • 2 TBSP Siracha or other hot sauce
  • 3/4 cup water
  • 3 cups fresh or frozen packed chopped kale leaves (stems removed)

Place non-stick (I used ceramic) wok-style pan on high heat with oil. Add sweet potatoes, sprinkle lightly with ~ 1/2 tsp salt and cover tighly with a reasonably fitting lid. Turn heat to medium. Cook for 6-8 minutes until browned on one side, then flip, and continue cooking, covered over medium for an additional 4 minutes. 28871915_10211204502653994_5149958481446504975_nRemove lid and spread sweet potatoes to the edges of the pan. Add cubed tofu to the center, sprinkle with 1/4 tsp salt, and cook on medium for about 6 minutes. Use spatula to flip tofu and brown on other side for an additional 4-6 minutes. Spread tofu and sweet potato pieces to the edges of the pan, and add pressed/minced garlic. Cook with stirring for one minute, then add peanut butter and rice vinegar. Stir to combine. Add bell peppers and soy sauce and stir. Add water and kale and stir to combine. Cover with tight fitting lid and heat just to a beginning simmer. 28661147_10211204501933976_2649448574996916924_nRemove from heat and serve over: Tri-color quinoa (our favorite); rice noodles (fantastic) or rice.

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