Tag Archives: restaurants

Pad Thai with Tofu

2 Apr

Ahh, I have been neglecting by blog lately. Part of the reason is that I started to realize that baking and my waistline do not go well together, so I’ve cut down on it. But now it feels like something is missing from my life! I’m looking for healthier dessert recipes, if anyone has any suggestions 🙂

But anywho, today I’m sharing another standby recipe in my household– Pad Thai. We love pad thai so much that we have it at least once every other week.

It’s hard to believe that before I met my husband, I had never even tried pad thai before. I come from a very small town where the only ethnic food to be found is at a Chinese restaurant. When I met my husband, he introduced me to all the great ethnic foods I had been missing out on– especially Thai and Indian cuisine. It was great moving to Indianapolis and being able to visit amazing restaurants like Sawasdee Thai Cuisine on a regular basis.

Since then, we moved to a smaller city with some decent ethnic restaurants, but I haven’t found too many that I’m really excited about yet. But it’s OK, because we can always make our own exciting food 🙂

Pad Thai with Tofu (adapted from recipe by Vegan Planet Cookbook)


  • 12 ounces rice noodles
  • 2 tbsp plus 1 tsp peanut oil
  • 8 oz extra firm tofu, trained and cut into cubes
  • 2 tbs tamari or other soy sauce
  • 1 red pepper, seeded and cut into strips
  • 3/4 cup frozen broccoli florets
  • 1/2 medium onion, diced
  • 1 garlic clove, minced
  • 1 medium roma tomato, peeled, seeded, and chopped
  • 2 tbsp firmly packed light brown sugar
  • 2 tbsp rice vinegar
  • Juice from 1 lime
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 1/2 cup fresh bean sprouts (optional– I don’t like them!)


  • Prepare the rice noodles according to the package directions. Drain and place in a large bowl. Toss the noodles with 1 tsp peanut oil and set aside.
  • Heat 1 tbsp peanut oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tbsp of the tamari, stirring to coat. Transfer to a platter and set aside.
  • Heat the remaining 1 tbsp peanut oil in the same skillet or wok over medium heat. Add the bell pepper, broccoli, onions, and garlic and stir fry until softened, about 5 minutes. Add the tomato, brown sugar, vinegar, and remaining 1 tbsp tamari. Cook for about 3 minutes to blend the flavors. Add the reserved noodles and tofu and toss gently to combine and heat through, about 5 minutes.
  • Divide among 3-4 individual plates, squeeze with lime juice, sprinkle with peanuts, and top with bean sprouts (if desired).

Makes 3-4 servings.


Pommes Frites with Parsley Butter

28 Dec

I traveled back to Indiana after visiting my parents for the holidays, and of course I got stuck in the Philadelphia airport. I ended up having to spend the night there, huddled up on a bench. Now I’m exhausted, but I was so anxious to eat real food again after a day (or more) full of airport junk!

Tonight we kept it pretty simple with some [meatless] chix patties and some homemade french fries. I just recently braved trying the deep fryer that’s been sitting untouched in my kitchen cabinet since my wedding six months ago. After trying it out for the first time a few weeks ago, I’m hooked! Nothing to fear.

These fries, or “pommes frites,” remind me so much of those served at Taste in Indianapolis. In other words, they’re delectable! At Taste, they’re served with a delicious basil aioli, but actually, I think these fries don’t necessarily need any condiments because they’re so flavorful.

The following recipe is based on  “Pommes Frites with Parsley Butter” by Tyler Florence.


* Canola oil for deep fryer
* 3 medium Idaho potatoes, peeled
* Salt
* 2 tbsp unsalted butter
* 2 tbsp chopped fresh parsley
* 2 cloves minced garlic


– Pour the oil into a deep fryer and heat to 325 degrees F. While the oil is heating, cut potatoes into uniform 1/4 inch sticks. Dry the potato sticks thoroughly to keep the hot oil from splattering.

– Fry the potatoes in batches so the fryer isn’t crowded and the oil temperature does not plummet. Cook the fries for 3 minutes, until soft but not browned. Remove the fries and drain on brown paper bags, or place them on a drying rack over paper towels.

– Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 4 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they’re still hot and pour the parsley butter on top; toss gently to combine.- To make the parsley butter: combine the butter, parsley, and garlic in a small saucepan over medium heat. Swirl the pan around until the butter is completely melted.

Makes 2-4 servings

Mmm, nice and crispy and buttery.