Tuesday, December 21, 2010

Thai Tofu and Veggies, Sun Cake

I made a version of one of my kids favorite dishes for dinner tonight. It's a Thai spiced tofu and veggie stew served over brown rice and it is so good! I usually use a 15 oz can of coconut milk, but today, I threw the coconut milk in my vitamix along with some warm water and pureed it and used half of it. No need to buy lite coconut milk, just do this and you get twice as much for the same price.

Simple Thai Tofu and Veggies
  • 1 T coconut oil
  • 1 t cumin seeds
  • 1 t ground cumin
  • 2 t ground coriander
  • 1 large onion, diced
  • 10 cloves garlic, pressed
  • 1/4 cup freshly diced or grated ginger root
  • pinch salt/pepper
  • 2 T apple cider vinegar
  • 2 c chopped waxy potatoes ( around 2 )
  • 1 carrot, chopped
  • 6 c collards or other greens
  • 15 oz lite coconut milk ( or half a can of regular mixed with water to fill the can )
  • 4 Kaffir lime leave
  • 2 tbsp lemongrass
  • 14 oz extra firm tofu, dry fried 
  • 1-2 c veggie stock or water
  • Soy sauce to taste
  • Siracha to taste
  • Juice of 1 lime
  • 1/2 bunch cilantro, chopped

  1. Dry Fry Tofu ( and do the rest of the prep while you are doing this )
  2. Heat a heavy bottomed 4 qt pot to medium heat, add oil and spices; toast for a minute
  3. Add onion, garlic, ginger, salt and pepper. Saute for 10 minutes
  4. De-glaze with vinegar
  5. Add potatoes, carrots, collards, coconut milk, lime leaves, lemongrass, tofu and stock.
  6. Bring to a strong simmer. Cover and let cook until the potatoes are done, around 30 minutes
  7. Season with Soy sauce, Siracha, Lime juice and Cilantro. If you are using the lemongrass and lime leaf, add to the onion mixture in the beginning. 
  8. Taste and adjust seasoning, serve over rice

I ran out of Siracha while making this. I might try to make my own, but maybe not. It may be cheaper to just buy it. I am going to do a post soon about what things I feel are worth spending money on. Siracha is one of them!

Do you guys want me to list everything I buy for the week and include receipts? I was doing it for a while, but it got a little tedious, but if enough people want me to you can leave a comment or email me ( email link is on my profile ).

For the Solstice, I baked a Sun Cake to leave out last night. I like to write my goals for the year and leave them out with cake for the sun. I was playing around with recipes and knew it was a gamble. Gluten free, sugar free citrus coconut cake. Stevia is just not meant to be used in certain recipes and this was one of them. Oh well, it's the thought and intention that counts!  Failure makes me appreciate success all the more.


  1. The Thai tofu looks really good and it's making me hungry. I like sriracha too, but I'm absolutely addicted to the sambal oelek made by the same company.

    Too bad about the sun cake...it looks pretty anyway. That sounds like a really nice solstice tradition.

  2. "Failure makes me appreciate success all the more."

    I love that. So true!


  3. running out of siracha is a crime in jmany homes:)

    what/how do you suggest,storing the leftover coconut milk? i have tried freezing it but when it thaws its chunky...and piece-y....

    your Solstice cake looks beautiful. i know what you mean about stevia in certain recipes, its just doesnt work, or we havent found the right way? i like to give myself hope and just assume i havent figured it out yet

  4. Never heard of a Sun Cake! Pretty cool though! :) I watched the eclipse with baby on my boob! LOL!

  5. The Thai tofu sounds so good.
    I'm not sure what a sun cake is, but I think leaving a cake out for the sun in Seattle would be futile. :)

  6. Christine11:19 AM

    The suncake looks so beautiful! Never heard of the concept, never seen that shape.
    The Thai food looks incredible - Thai is my favourite!!!

  7. Dirtyduck, I usually either just keep it in the fridge and use it within a couple of days or I freeze it in ice cube trays.. I haven't had problems incorporating it in dishes after it's been frozen.. but the dishes often have a lot of other ingredients.

  8. I stumbled across your fantastic blog and have been on it for ages now. There are some excellent recipes and ideas here which I shall try. I've added myself to your like page and bookmarked you.
    Please drop by and maybe follow me if you fancy a laugh. I'd be delighted to welcome you.
    Friendly wishes from a very snowy and cold UK
    Carol from www.facing50withhumour.blogspot.com – the blog that gives you laughter lines. (Has that put you off?)

  9. oh thats a good idea,the ice cube trays. ill store it but sometimes its hard to use up that much (im the only one that eats it) i guess i could make meals/tofu using the coconut milk then freeze that too.

  10. How many serving does this make? Because 10 garlic cloves sounds like a lot! :)

  11. J.L. Lynn, it makes 4 big servings or 6 smaller ones. I use a lot of garlic in my cooking and in my cooking classes people are often nervous about the amount, but they love the food. This garlic is cooked really well, so it adds a great almost sweet depth of flavor to the dish

  12. The "dry fried" link for the tofu in the ingredient list doesn't work. I'd like to know what you mean by dry fried!

  13. I just made the Thai Tofu and Veg last night for dinner. Delicious and hit the spot. We all loved it. I used chard as my greens. How is your spicy Thai Tofu so red?