Pad Tofu Long Song
 
 
Ingredients
Protein
  • 1 block medium firm tofu, cut into 1/2" cubes
  • splash of tamari sauce
  • splash of sesame oil
  • 3 (.50 kg) chicken breasts, cut into bite sized strips* (optional for Pad Kai version)
  • 1 tbsp olive oil or grapeseed oil
Peanut Sauce
  • 2 bell peppers, slivered
  • 4-5 cloves garlic, minced
  • 1 inch knob fresh ginger, minced
  • 1-2 tsp red chili flakes
  • 1 400 ml can lite coconut milk
  • 2 tbsp red curry paste
  • 1/2 cup peanut butter
  • 1 tbsp sesame oil
  • 284 kg (10 oz) (or less as needed) baby spinach
  • Cooked basmati rice with unsweetened coconut stirred in.
  • Roasted peanuts for garnish.
Instructions
  1. Place the tofu pieces in a bowl, splash over tamari sauce and sesame oil to taste. Refrigerate occasionally stirring to make sure all pieces are coated.
  2. Optional, non vegan: Add the oil to a large wok or frying pan over medium high heat. Add the chicken pieces and saute until they begin to brown and are cooked through. When they have almost finished cooking, Set the chicken aside in another bowl.
  3. Working quickly add a little more oil to your wok and saute the peppers, garlic, ginger and chili flakes.
  4. Once the peppers have softened, stir in the lite coconut milk, red curry paste, peanut butter, and sesame oil. Whisk all ingredients together until heated through and blended. Set sauce aside.
  5. Wipe the wok clean or in another skillet, heat a tiny bit of olive oil over medium high heat. Saute the spinach for a few minutes until it is slightly wilted but still holding its shape.
  6. Heap spinach in each bowl, top with basmati rice, tofu or chicken, drizzle with peanut sauce and garnish with roasted peanuts.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/04/01/pad-tofu-long-song/