A Taste of Asia Recipe Booklet
Red Thai Curry
1. Marinate and Bake Tofu
Marinate and bake tofu.
2. Choose and Chop up Your Veggies
Throw veggies in hot wok with some water and cover to steam.
3. Add Sauce
Add Tofu and Sauce cooking till done.
STIR FRY Ingredients: Onion Carrots Mushrooms Broccoli Bok Choy Zucchini Peppers Tomato Marinated and Baked Tofu Soy Sauce
Stir Fry Sauce
Yields: Description: Stir Fry is an easy way to get lots of veggies into your meal. Choose any veggies you want and switch it up every time! Directions: Chop up the veggies of your choice ahead of time and make your sauce ready. Heat up your wok and start throwing in your veggies starting with the harder veggies with your onions and cover with lid to steam. Add water as needed to keep veggies steaming. Add soft veggies at the end along with your tofu and cook for a few more minutes. Stir in sauce and add soy sauce if needed. Cooking a little longer till sauce thickens and covers everything.
Yields: Approx. 1 Cup Description: This is a quick stir fry sauce that is so tasty and easy to make!
Ingredients: Directions: Whisk sauce together 1/3 cup Soy Sauce and use in stir fry. 1/4 cup water 2 Tbsp Agave Syrup 1 Tbsp Lime/Lemon Juice 1/2 tsp Siracha Sauce or more 1 Tbsp Sesame Oil 2 cloves garlic minced 2 tsp minced ginger 1 Tbsp Corn Starch/ Arrowroot
Yields: 16 wraps Description: Leaves you feeling satisfied and fresh!
Ingredients: 6 c Sprouts or sliced Spinach 2 Carrots, grated or spearedÂ 1 Cucumber, spearedÂ 1 Avocado, sliced 1 Red Bell Pepper, sliced Marinated tofu Rice Wrappers 1 recipe Peanut sauce 1 Bowl of hot water
Directions: Make tofu and peanut sauce. Slice vegetables. Soak rice wrapper in hot water for 10 seconds. Lay on a plate. Arrange vegetables and tofu on wrapper and wrap like a burrito closing in both ends. Dip in peanut sauce and enjoy!
Yields: 2 cups Description: Best Dip Ever!
Ingredients: 1 orange 2 garlic cloves 1/4 c lime juice 1 c peanuts 1/2 c soy sauce or brags 1/2 inch chunk of ginger 2 T sesame seeds 1/4 c milk, soy, or coconut 1/8 t Siracha sauce or crushed red peppers
Directions: Blend until smooth and creamy. Chill and serve.
Marinated baked Tofu Ingredients: 2 cloves garlic, crushed 1 T crushed, ginger 1 tsp onion powder 1 tsp green or red curry paste 2 Tsp sesame oil 1/3 c soy sauce or brags 1/2 garlic powder 1 block tofu, firm
Sweet Coconut Quinoa With Mango Ingredients:
1 c quinoa, rinsed 4 c coconut milk 4 T agave 1/2 t vanilla 1/4t cinnamon 2c mango
Yields: 1 block Description: Crispy tofu without all the oil that comes from frying
Directions: Mix all the ingredients except the tofu together. Cut tofu into 1/2 inch strips. Gently toss tofu in the sauce. Line a baking sheet with aluminium foil. Distribute tofu evenly on baking sheet and bake at 425 until crispy about 15-20 min stirring every few minutes.
Yields: 2 cups Description: A sweet and healthy dessert!
Directions: Rinse quinoa well and place all ingredients except mango in a pan. Bring to a boil and then simmer until well cooked and thick. Chill and serve with chopped mango.
Yields: 10 rolls Description: Great food for on the road. The Asian Sandwich
Nori sheets 2 Carrots, grated or speared 1 Cucumber, speared 1 Avocado, sliced 1 recipe marinated and baked tofu Sesame oil Soy Sauce Rice Water
(Options for dipping) Wasabi Soy Sauce Pickled ginger
Yields: 4 cups Description: Rice for sushi! A healthy alternative to white rice!
Directions: Rinse rice. Place in rice cooker with the remaining ingredients except the sesame oil. Cover with lid and cook until done. Stir in sesame oil with a fork or rice paddle.
2 c short grain brown rice, uncooked 4 1/4 c water 2 t salt drizzle Sesame oil
Assembly: Place one of the nori sheets on a bamboo sushi mat or on a flat tray. Wet your hands and press a thin layer of rice on the first 2/3 of the nori sheet. Arrange a slice of carrot, avocado, cucumber, and tofu in the center of the rice. Left the end of the mat or nori and gently roll it over the ingredients, pressing gently. Wet the end of the nori sheet with your wet finger. This is like sealing your envelope when sending a card. Finish rolling forward and let sit for 5 min. Slice into 1 inch thick rounds.
Yields: 6 servings Description: This is a tasty pad thai recipe that has awesome flavors and lots of veggies to fill you up!
Ingredients: 12 oz Flat rice noodles Sauce: 1/4 cup Soy Sauce 2 T Agave syrup 1/4 cup Peanut Butter 1/4 cup coconut milk 1/4 cup water 2 T Sesame oil 1 inch nub ginger 2 cloves garlic 3 T rice vinegar/ lime juice 1 T Siracha Sauce Pad Thai Saute: 1 diced onion 3 cloves garlic minced 2 tsp minced ginger 1 cup sliced carrot 1 cup chopped mushrooms 1 cup chopped green beans 1 cup red pepper 1/2 cup chopped green onion 1 cup chopped cabbage/ bean sprouts 1 block Marinated Baked Tofu Roasted peanuts to garnish
Directions: Make tofu and sauce. Blend all ingredients of sauce in blender until smooth and set aside. Put rice noodles on to cook as specified on packaging. Chop veggies and saute in wok till cooked adding water and covering to cook. Add tofu, noodles and sauce cooking a few more minutes. Be careful not to cook too long as noodles may start to break up too much.
Red Thai Curry
Yields: 4 servings Description: This classic Red Thai Curry is quick and easy and full of flavor! Eat on top of brown rice or quinoa.
Ingredients: 1/2 onion chopped 2 cloves garlic minced 1/2 in ginger minced
Directions: Saute onion, garlic and ginger with water. Add coconut milk, curry paste, water and soy sauce and bring to a boil. Add all the veggies except bok choy. Cook until just about done and add bok choy. Let bok choy cook and serve!
1 can coconut milk 1/2 cup water 1 T soy sauce 3 tsp red curry paste 6 crimini mushrooms 1/2 red bell pepper sliced 2 cups Green beans 1 cup cut carrots 1 block marinated baked tofu 2 cups chopped bok choy
Potstickers Ingredients: Round or square wonton wrappers 2 C mushrooms chopped small 2 C firm tofu crumbled 2 C Cabbage chopped small 1/2 bunch green onions chopped 1 inch nub ginger minced 4 cloves garlic minced 1/2 cup chopped cilantro/parsley Sauce: 1/4 cup soy sauce 2 T sesame oil 2 T lime juice Siracha to taste salt to taste
Yields: 30-40 potstickers Description: These tasty little packages are a little bit of work but definitely worth it!
Directions: Combine all ingredients minus the sauce and cook down in wok. Add sauce and remove from heat. Let cool for 20 minutes. Get steamer going. Get wrappers and make postickers using water along the edges to stick them together. Put them into you steamer and steam for 3-5 minutes. Enjoy with peanut sauce!
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