Friday, July 9, 2010

Sorta Pad Thai Tofu and Collard Slaw

No new recipes today, just variations on the theme.

#1 Collard green slaw. I made this here, from Vegetarian Times. It was delicious, but had a bit too much sugar. This time I adjusted the sugar lower, skipped the red bell because I didn't have it. BUT, I also forgot that it's supposed to chill for 4 hours. So, the collards were pretty bitter. I think after "resting" and softening, they will taste better tomorrow.

#2 I love the vegan pad thai from Vegan with a Vengeance. This time, I used the sauce recipe, with a little less sugar and a little less chile paste and a little more lime juice. I cooked up some veggies (onions, garlic, carrots, edamame) and some tofu and used the sauce on that. With peanuts and cilantro at the end.

It seems kinda weird to eat tofu AND edamame in the same dish (repetitive, much?) But it was very good. See, that whole fridge-got-too-cold-and-froze-stuff episode made the tofu freeze. When tofu freezes, the water comes out, so you end up with tofu with alot of small holes in it. Which means it REALLY absorbs the sauce. Yum.


Joanne said...

Frozen tofu is definitely the way to go! I love the texture that results. That pad thai sauce looks so tasty!

Amy B said...

good tip about freezing the tofu!

I just gave away my copy of Vegan with a Vengence to a charity booksale. You're making me want to replace it. I love Pad Thai. Thanks for posting the recipe.