August 25, 2024 / In food , veggie / Tagged as: tofu, rice, tomatoes, lime, sugar, garlic, fish sauce, chilli, basil, corn, green beans

Tofu Thai Style Corn with Basil

Total Cook Time

30 minutes, 1 portion

Ingredients

  • 1 garlic cloves, peeled and grated
  • 1 tsp soft light brown sugar
  • 3/4 tbsp fish sauce
  • 2 1/2 tbsp fresh lime juice e.g 1 1/2 limes
  • 1 red chilli, finely sliced
  • 100g runner beans, de-stringed and cut on an angle into 3cm pieces
  • 1 corn on the cob or 100g corn
  • 40g cherry tomatoes, halved
  • 100g short grain rice or sushi rice
  • 1/2 tsp fine sea salt
  • 1 tbsp olive oil
  • 125g tofu or smoked tofu, cut into 1 1/2 cm x 1 1/2 cm pieces
  • 10g Thai basil, leaves picked
  • OPTIONAL 25g roasted peanuts, crushed in a mortar

Method

  1. Dash of oil in a medium frying pan and medium heat.
  2. Add tofu to pan and cook until browned. Set aside on a plate.
  3. In a large bowl, stir the garlic, sugar, fish sauce, lime juice and chillies, until the sugar dissolves.
  4. Add the corn cob to a pan of boiling water and cook for 8 minutes. Break in half before hand.
  5. Drain and cool down under cold water. Cut off the kernels but standing the corn on one end and run a knife down the side.
  6. Add the runner beans to the pan of boiling water and cook for 3-4 minutes. Drain and cool down under cold water.
  7. Add the beans and corn to the bowl with the dressing.
  8. add the tomatoes to the bowl and smash them with the back of a spoon to squish them up a little.
  9. Add the tofu and basil to the bowl and toss everything together.

Note

Yum yum. Simple and very nice.

“https://www.theguardian.com/food/article/2024/aug/17/vegan-thai-recipe-corn-bean-tofu-salad-with-rice-meera-sodha”