Vegetable Pra Ram
If you like Thai food, this is a must try! Anything with peanut butter is awesome, right? Although coconut milk is not a food we should eat everyday, it makes this mountain of veggies go down easily.
16 oz extra firm tofu
2 tsp vegetable oil
1 cup broccoli
1/2 cup red cabbage
1 cup bok choy
½ cup carrot
1 cup onion
1 tsp grated fresh ginger
1 clove garlic, minced
Juice of half a lime
1/4 cup creamy peanut butter
6 oz coconut milk
3 Tbsp date sugar
1 Tbsp soy sauce
1 Tbsp white miso paste
1 Tbsp tamarind paste
Dash of red pepper flakes
4 cups fresh spinach
Drain tofu and cut into half-inch thickness strips. Heat a large cast iron skillet. Dab extra water from tofu with paper towels. Add oil, and cook tofu about four minutes on each side.
While tofu cooks, chop broccoli, red cabbage, bok choy, carrot, and onion into one-inch pieces. Move tofu to the edges of the pan, and add vegetables to the center of the pan. Stir-fry vegetables until softened, about six minutes.
While vegetables cook, whisk together ginger, garlic, lime juice, peanut butter, coconut milk, date sugar, soy sauce, miso paste, tamarind paste, and red pepper flakes. Stir into vegetable-tofu mixture. Simmer for about three minutes or until sauce begins to thicken.
Arrange spinach leaves on plates and top with pra ram. Serve with brown rice if desired.