2015年7月23日 • Food & Drinks, Health



分量: 2~4人分
  • 木綿豆腐:1パック
  • 醤油:大さじ2
  • ごま油:小さじ1½
  • ニンニク(みじん切りに):3片
  • コリアンダーパウダー:小さじ1/2
  • タイム(フリーズドライ):小さじ1/2
  • 人参(短いスティック状に切る):1本
  • 赤パプリカ(スライスする):1/2個
  • サニーレタス(一口大にカット):1/2個
  • ピーナツバター:1/4カップ
  • ライムジュース:大さじ2
  • 野菜ブイヨン:大さじ1½
  • 醤油:大さじ1½
  • メープルシロップ:小さじ1½
  • おろしショウガ:小さじ1/2
  • チリパウダー:小さじ1/2(小さじ1/2は小辛なのでお好みで調整)
  • スモークパプリカパウダー:小さじ1/4
  1. 豆腐の水気を切って一口大に切り、ごま油を入れたフライパンで、弱火で5分ほど両面を焼く。
  2. 醤油、ごま油、ニンニク、コリアンダー、タイムを大きなボウルに入れて混ぜ、上記「1」の豆腐の上にかけてさらに5分ほど熱する。
  3. 別のボウルにピーナツソースの材料を全て入れ、スムーズになるまで混ぜる。
  4. さらに別のボウルに「2」を入れ、人参と赤パプリカを入れたら、「3」のピーナツソースを入れて混ぜる。
  5. レタスを皿にのせ、「4」をのせてできあがり!(温かくても冷たくてもどちらでもOK!)


I always think I can handle more spiciness than I really can. I’m not silly enough to try to order the Level 5 spicy curry at Thai restaurants, but I definitely think I can handle a Level 3. More than once this has meant I eat my dinner in tears, the spiciness making my eyes water and my throat tighten up. (Still, it was delicious!)

This Thai-inspired spicy peanut tofu salad is good, whether you can handle Level 5 spiciness or want something milder. That’s because you can adjust the spice according to your taste—and, importantly for me, slowly add spice while testing how much you can handle.

•one 14-ounce package of extra-firm tofu, drained and pressed
•2 tablespoons soy sauce
•1 1/2 teaspoons sesame oil
•3 cloves of garlic, minced
•1/2 teaspoon ground coriander
•1/2 teaspoon dried thyme
•1 large carrot, cut into short sticks
•1/2 red piman pepper, thinly sliced
•½ head of lettuce, chopped (sunny lettuce or other dark leafy lettuce works best)
Peanut sauce:
•1/4 cup smooth peanut butter
•2 tablespoons lime juice
•1 1/2 tablespoons vegetable broth
•1 1/2 tablespoons soy sauce
•1 1/2 teaspoons maple syrup
•1/2 teaspoon fresh grated ginger
•1/2 teaspoon chile powder (or more, to your taste – ½ teaspoon makes a mild spicy sauce)
•1/4 teaspoon smoked paprika
1.Drain and press the tofu. Cut into bite-sized cubes. Toss in a nonstick frying pan with a dash of sesame oil, cooking on low and turning often until most sides are browned (about 5 minutes per side).
2.Whisk together soy sauce, sesame oil, garlic, coriander, and thyme in a large bowl. Pour over the tofu and mix until fully coated. Cook for another 5 minutes until the garlic is fragrant, about 5 minutes.
3.In a separate bowl, mix together the peanut sauce ingredients until smooth. Set aside.
4.Combine the tofu, carrot, and pepper in a large bowl. Pour in the peanut sauce and mix until the tofu and vegetables are fully coated.
5.Separate the lettuce onto 2-4 plates. Spoon the tofu mixture on top. Can be served warm or cold, both taste great!


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