Skip to main content

Sometimes...you just have to...


...you just have to given in and make it yourself rightaway.

A few days ago I was craving Nam Nam noodle's seven spice tofu rice platter and I realized that I find myself wanting to eat this fairly often- so decided to take charge and create my own version of this really flavorful dish.


For the tofu

Remove the tofu from the packaging. Place the tofu in some paper towels and keep heavy weight on the tofu in order to drain all the liquid , about an hour(keep removing excess liquid every 20 - 30 minutes or so)

Cut the tofu into slabs and marinate with the concoction below (WARNING: the marinade is spicy)

~ 2-3 tbsp tamari
~ 2 tbsp chilli garlic sauce
~ 1 tbsp minced ginger
~ 1 tbsp sesame oil


Rub the marinade on both sides of the tofu slabs and refrigerate for at least an hour (can do overnight too)

Bake the tofu in an oven preheated to 350 F for an hour turning every 20 minutes or so

While the tofu is baking, cook jasmine rice as per packaging instructions (I made basmati rice)

For the veggies

Adapted from No face plate

Veggies

1 orange or red bell pepper, juliened
1 can baby corn, drained
1/2 onion, sliced
1 luffa, juliened (mine was from a friend's garden)
1 minced garlic

Spice mix

1 teaspoon ground black pepper
1 teaspoon ground star anise
1 teaspoon ground fennel seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 tablespoons soy sauce

In a saute pan, add a bit of oil and saute the ground spice mixture sans (minus) soy sauce until the aroma builds.

Add the onion and garlic and saute for a minute or two

Add the rest of the veggies and saute them on medium high heat (you want the veggies to cook quickly- like they will in a wok, or if you have one, better yet- use the wok)

Once the veggies are tender, drizzle with soy sauce and cook for a few more minutes

Serve hot- plate the rice with tofu and veggies on the side

Judgement: Now that is one damn good staple- you can make ahead the tofu, the rice and the veggies.  It tasted awesome, if I may say so myself.




Submitting this recipe to MLLA #62 started by the most gorgeous Susan and taken over by another gorgeous blogger Lisa.  This month the event is hosted by yet another gorgeous blogger Siri. This event has been running of 6 years now- that is right 6...

Comments

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli...

Gingerbread house

Oh the warm smell of spices is the hallmark of the holiday season and is the one thing we all love, don't we? GInger is definitely one spice that I love to include in my cooking/baking expeditions during this time of the year. So I was naturally happy to see that this month we were doing the gingerbread house for this month's challenge, well it was a fleeting moment anyway until I realized that it was yet another kitchen mishap. Consider this my 10th new recipe and the 3rd in Nupur's marathon . The December 2009 Daring Baker's challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi . They chose to challenge Daring Bakers' everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book  as the challenge recipes. I used Y's recipe Ingredients 1 cup butter, room temperature 1 cup brown sugar, well packed 2 tablespoons cinnamon 4 teaspoons ground g...

Christmas eve a la B

Science... never solves a problem without creating ten more- Bernard Shaw Merry Christmas y'all!! Kinda late for that but hey the thought is what counts doesn't it? So the 24th evening we had a small get together with great people and even greater food. Lot of Japanese treats and snacks. For the main course we had Pav-bhaji, Rajma and Japanese rice (with radish, bamboo, beets and carrots- I should ask my friend for the recipe, it tasted real good!) . For dessert we had ice cream and an eggless chocolate cake .  I was aiming for a black forest cake but somehow lost my enthusiasm and made a chocolate cake with whipped cream and toasted almond topping. Ingredients 2 tbsp unsweetened cocoa powder 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 can condensed milk 1/2 cup butter, melted and cooled 1/2 cup water a pinch of salt 1 tsp almond extract Method Preheat the oven to 360F. Sift the cocoa powder, flour, bak...