I often hear people talk about the health benefits of tofu and how its a great source of protein, especially for vegetarians. When I go to Thai restaurants I love it in my Pad Thai. But it seems like everytime I buy Tofu it, I sits in the frig and goes to waste.
In my opinion, that big spongy white thing floating in watery juice doesn’t look anywhere near as appetizing as the orange, spicy sauteed cubes I eat from May’s Thai Restaurant.
So, this week I decided to bite the bullet and use my very own Thai spices to see if I could make tofu tolerable and it worked.
I started with a very hot skillet and some peanut oil. I’ve been told that peanut oil is the choice for Thai cooking because it reaches high temperatures. This helps to cook quickly and maintain the freshness of ingredients.
Once I heated the pan, I added a little bit of each of the following ingredients (sorry, I didn’t measure any of it, just eye-balled what seemed to be the right amount).
Chef Paul Prudhommes Magic Seasoning Blends Poultry Magic
Lawry’s Seasoned Salt
La Yu Chili Oil
Salt-Free Thai Seasoning by The Spice Hunter
Salt-Free Mrs. Dash Seasoning Blend Extra Spicy
Tofu
Chicken
Brocolli
Rice a Roni Long Grain and Wild Rice
Like I said, it was pretty good but I think it could be improved. So tell me, what do YOU do to make tofu tasty? I need some ideas.
