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Recipe: Grilled Thai Tofu

I admit, I expected tofu to be on this list of 10 Most Hated Foods, because of the initial reaction that I usually get when I serve it up.

So much to know about tofu!  First of all, it’s not just for vegetarians. I eat it because I enjoy it, as simple as that. Tofu is an inexpensive way to get some low-fat protein, and can be prepared hundreds of ways.

Grilled tofu with Thai Treasure

Since I like simple recipes, I came up with this very quick but exotic-tasting way to enjoy tofu that is honestly delicious. Ready? Read the rest of this entry

Recipe: Thai Tofu with Coconut Rice

Many of my dishes can be adapted (some might even say, improved) by making them vegetarian. This one is an adaptation of my Thai Shrimp with Coconut Rice:

Thai Treasure spice blend

Thai Treasure spice blend

Follow the same recipe, but substitute 1 1/2 pounds of cubed, firm tofu.

The turmeric in the Thai Treasure spice blend will give the tofu a beautiful, golden color, making it very appealing to the eye!

Recipe: Thai Shrimp with Coconut Rice

It is likely that the only Thai dish you’ve had is Pad Thai .  While delicious, Thai cuisine is not yet as popular in the US as Italian or Indian, for example.

Shrimp with Thai Treasure

Shrimp with Thai Treasure

So break out of the box and try something new!

Here is an easy recipe for a mild, Thai-inspired dish that will take your mouth to far away places…

Ingredients:

4 cups cooked brown rice, prepared according to package directions
2 T coconut cream *
1 ½ lbs shrimp, deveined, tails on
olive oil or vegetable oil
1 T  Thai Treasure spice blend by Your Spice of Life
sea salt to taste
1 lime, cut into wedges (optional)

Method:

Prepare the brown rice according to the package directions. Once cooked,  stir in the coconut cream, then cover to keep warm.

On medium-high heat, sautee the shrimp in 2 T of oil 4-5 minutes until cooked. **

Turn off the heat. Add the Thai Treasure spice blend and toss well to coat the shrimp.

Taste for seasoning, and add a little sea salt and/or more Thai Treasure to taste.

Mound the rice on a platter, and arrange the shrimp on top of the rice.  Garnish with some lime wedges and serve immediately.

 * Confused about the difference between coconut milk and coconut cream?  Check out this helpful link:  http://www.thekitchn.com/thekitchn/ingredients-pantry/whats-the-difference-coconut-milk-vs-cream-075446

 ** How to tell if the shrimp are cooked? Check out http://www.seapak.com/smarterseafood/cookingtips for a surefire way to tell.    I have also read that when they form a “C”, they are cooked, but when they form an “O”, they are overcooked.

© 2011 Your Spice of Life   ~   an original recipe!

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