For Easter dinner last night I made Thai. We love Thai food at home. The recipes are loaded with fresh colourful vegetables, spices and lot’s of flavour. With the extra time around the house these days I started prepping in the afternoon. In this entry we’ll be making Thai Noodle Salad with homemade peanut sauce, Coconut crusted tofu and a spinach salad. These are the recipes for the full meal. I guarantee my coconut crusted tofu is just as delicious as coconut crusted shrimp!
Thai Noodle Salad With Homemade Peanut Sauce
- dry rice noodles – I used 1/2 of the pack (the come divided into 2 parts)
- 2 cups of shredded red cabbage
- 1-2 cups shredded carrot
- 1/2 red bell pepper, finely sliced
- 3 scallions chopped
- ½ bunch cilantro, chopped
- 1/4 cup roasted, crushed peanuts to garnish
Thai Peanut Sauce
- 3 thin slices ginger (about the size of a quarter each)
- 1 large clove of garlic
- ¼ cup peanut butter (or almond butter if you prefer)
- ¼ cup fresh orange juice
- 3 tablespoon fresh lime juice
- 2 tablespoons of Soy Sauce
- 3 tablespoons agave syrup (or honey for non vegan)
- 3 tablespoons toasted sesame oil
- ½ teaspoon salt
Roast Peanuts: I purchased raw unsalted peanuts and roasted them in a pan over low heat then crushed them in the food processor.
Cook Noodles: Cook pasta according to directions on package and chill under cold running water.
Blend the Peanut Sauce: while noodles are cooking, blend all the ingredients for the peanut sauce in the blender until smooth
Toss: Place shredded veggies into a large bowl. Once noodles are chilled, add them to the bowl and toss them with the veggies. Pour the peanut sauce over top and toss well to comb. Garnish with roasted peanuts.
Coconut Crusted Tofu
- 1 block medium to firm tofu, cut into large cubes (don’t forget to press the tofu on a paper towel for about 1 hour to get the liquid out of it)
- 1/2 cup garbanzo bean flour
- 1 cup unsweetened almond milk
- A squirt of hot sauce (I used Back Country Brewery hot sauce)
- 1 cup unsweetened coconut flakes
- 1/2 teaspoon of powdered ginger (divide 1/2 & 1/2 into small bowls)
- 1/2 teaspoon of powdered garlic (again, divide 1/2 & 1/2 into small bowls)
- 1/4 teaspoon salt, divided
- cooking oil of your choice
- Thai chili dipping sauce (I used store bought)
Grab 3 bowls for your breading station. Add the chickpea flour, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt to the first bowl. Stir to combine.
In the second bowl add the almond milk and hot sauce, whisk to combine.
In the last bowl, add the coconut and remaining ginger, garlic, and salt. Stir to combine.
Take one piece of tofu at a time and coat it in the chickpea flower mixture. Shake off the excess and dip it onto the almond milk mixture, making sure all sides are coated. Last, place it in the coconut bowl and cover all sides with coconut. Place your finished tofu on a baking rack or plate. Repeat with the remaining tofu.
Once the tofu is breaded, heat the oil over medium heat in a skillet. Once the oil is hot, add in the tofu, making sure there is room between the pieces so you can easily flip them, you may have to cook the tofu in batches. Cook on each side until the coconut crust is golden brown. Serve with thai chilli sauce. So good!
Spinach Avocado Salad
- Bunch of spinach
- 1/4 iceburg lettuce chopped
- handful of chopped cherry tomatoes
- 1 – 2 sliced ripe avocado
- sesame seeds to garnish
- smoked paprika to sprinkle overtop
- your favourite dressing (I used a Japanese dressing my father in law ships to me from Tokyo. It’s soy based and is perfect for asian flavoured dishes like this one)
In a large bowl add chopped spinach , lettuce and tomatoes and toss with a bit salad dressing to coat leaves evenly. Top with sliced avocado and right before serving pour more dressing over top and garnish with sesame seeds and paprika.
Serve and enjoy this colourful meal! Thank you for joining me today and hope you all had a lovely long Easter weekend.