Condofire

I found this in Canadian Living Vegetarian and it’s delicious. For those of you who eat prawns, it’s an easy addition or switcheroo for tofu! This recipe is fast and easy and it heats up well the next day.

•  8 oz rice stick vermicelli
•  3 tablespoons sodium-reduced soy sauce
•  2 teaspoons granulated sugar
•  2 tablespoons vegetable oil
•  2 cups shredded napa cabbage
•  1 1/2 cup drained and cubed Sunrise Extra Firm Tofu
•  1 sweet red pepper julienned
•  4 oz snow peas julienned
•  4 green onions thinly sliced
•  2 cloves garlic minced
•  4 teaspoons curry powder
•  1 1/2 teaspoon ground cumin
•  1 1/2 teaspoon ground coriander
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1/4 cup chopped unsalted peanut (optional)

In large bowl, soak vermicelli in warm water until softened and separate, about 5 minutes. Drain and set aside.

Meanwhile, in small bowl, whisk together soy sauce, sugar and 3/4 cup water; set aside.

In wok, heat oil over medium-high heat; stir-fry cabbage, tofu, red pepper, snow peas, green onions and garlic for 2 minutes. Add curry powder, cumin, coriander, salt and pepper; stir-fry for 1 minute. 

Stir in soy mixture; bring to boil. Stir in noodles, tossing to combine; stir-fry until tender, about 7 minutes. Sprinkle with peanuts (if using).

You can check out the full recipe here.

Thanks Canadian Living for your fantastic test kitchen!

I’ve experimented with a few Pad Thai recipes and this one is simple, flavourful. The recipe is from a site called “Tastes Better From Scratch” that’s got loads of great recipes. I’ve made this a few times now and it’s been great each time. You can find a more detailed post here.

Ingredients

• ▢ 8 ounces flat rice noodles
• ▢ 3 Tablespoons oil
• ▢ 3 cloves garlic , minced
• ▢ 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
• ▢ 2 eggs
• ▢ 1 cup fresh bean sprouts
• ▢ 1 red bell pepper , thinly sliced
• ▢ 3 green onions , chopped
• ▢ 1/2 cup dry roasted peanuts
• ▢ 2 limes
• ▢ 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

• ▢ 3 Tablespoons fish sauce
• ▢ 1 Tablespoon low-sodium soy sauce
• ▢ 5 Tablespoons light brown sugar
• ▢ 2 Tablespoons rice vinegar * see note
• ▢ 1 Tablespoon Sriracha hot sauce , or more, to taste
• ▢ 2 Tablespoons creamy peanut butter , optional
• Cook noodles according to package instructions, just until tender.  Rinse under cold water.
• Mix the sauce ingredients together. Set aside.
• Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
• Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
• Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
• Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
• Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

My sister and her boyfriend gave this recipe to me as a part of my birthday present. I must say, I’ve made it at least a dozen times since then. It’s super easy, and really yummy. You can find a collection of their discerning recipes on this website right here.

Ingredients

• 1/4 cup vegetable oil
• 1 large shallot, thinly sliced into rings
• 1 1/2 tsp. kosher salt, divided, plus more
• 1 2″ piece ginger, peeled, finely grated
• 1/4 cup mild red curry paste
• 3 cups cherry tomatoes
• 1 (5.4-oz.) can coconut cream
• 4 (5-oz.) skinless, boneless cod fillets, patted dry
• 1 cup basil leaves, torn
• 1 Tbsp. fresh lime juice

Directions

1. Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
2. Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.
3. Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.
4. Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.