Sunday, September 30, 2007

Tofu Linguine Pad Thai

Tofu Linguine Pad Thai
Serves 4
Sean Hardy


For the sauce:
2 cups ketchup
2 cups fish sauce
2 cups sugar
1 cup lime juice
2 Tablespoons tamarind paste
2 Tablespoons minced jalapeno pepper
1 bulb garlic, chopped
1 bunch basil, chopped
1 bunch cilantro, chopped
1 bunch mint, chopped  
2 Tablespoons sesame oil
2 ounces firm tofu, cut into ½-inch dice
12 shiitake mushrooms, thinly sliced
3 ounces baby bok choy
8 ounces tofu linguine, blanched  
¼ cup scrambled egg, thinly sliced
1 ounce bean sprouts
2 Tablespoons chopped cashews
2 Tablespoons bias cut scallions  


To make the sauce, place the first 7 ingredients in a saucepot and bring to a simmer, stirring occasionally. Reduce by one-quarter, then remove from heat. Add the basil, cilantro and mint. Let steep for 15 minutes then strain and reserve in the refrigerator.

Heat oil in a wok or skillet. Add the firm tofu, mushrooms, and bok choy, and cook for 3 to 5 minutes to acquire color. Add 1 cup of the reserved sauce, linguine, eggs and bean sprouts, and cook to heat through. Serve sprinkled with the cashews and scallions.

  Adapted by

  Yield: 4 Servings

  Round Out the Meal:
With hot and sour soup.

Kid Friendly:
This is kid friendly!

  Beverage Pairing:
A French Vouvray.

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