Recipe, Tempeh and Tofu

豆豉考索

Posted on by punam
06
Dec

Khao Soi 是一種辛辣的泰式椰子咖哩湯，配麵條和通常是雞肉，我們將用豆豉代替。由於椰奶，它非常奶油，充滿泰國風味，而且很容易製作。

成分 – 豆豉：

  • 7 盎司豆豉
  • 1 茶匙腰果或杏仁黃油
  • 2 湯匙醬油
  • 1 湯匙楓糖漿
  • 1 茶匙 芝麻油
  • 1/4 茶匙孜然

成分 – Khao Soi 湯：

  • 6 盎司米粉（如果不含麩質，則為小麥粉）
  • 1 個蔥，切碎
  • 1 瓣大蒜，切碎
  • 1 英寸生薑，磨碎
  • 1 又 1/2 湯匙紅咖哩醬
  • 1 罐全脂椰奶（或清淡的低熱量選擇）
  • 2 杯蔬菜湯
  • 1 湯匙 醬油
  • 2 湯匙 椰子糖
  • 1/4 茶匙薑黃
  • 1 整個乾香菇
  • 2 茶匙海藻
  • 2 湯匙酸橙汁
  • 澆頭（可選）：花生、酸橙、新鮮歐芹、紅洋蔥

說明 – 豆豉：

  1. 首先將豆豉切成一口大小的立方體或三角形。
  2. 在一個大碗中，將腰果醬、醬油、楓糖漿、芝麻油和孜然混合在一起，準備醃料。如果醃料太稠，加 1-2 湯匙水。
  3. 將切丁的豆豉加入醃料碗中，攪拌均勻。至少醃半小時（兩小時更好）。

說明 – Khao Soi 湯：

  1. 將一大鍋水燒開，按照包裝說明煮麵條。
  2. 同時，在大平底鍋中加熱一湯匙油。加入蔥、大蒜和生薑，煮至變軟，大約需要 5 分鐘。
  3. 加入紅咖哩醬再煮一分鐘，定期攪拌以確保它不會粘在底部。
  4. 加入椰奶、蔬菜湯、醬油、椰子糖、薑黃和乾香菇。將海藻放入空茶包或茶球中，這樣以後更容易取出。把它加到平底鍋裡。
  5. 小火煮沸，文火煮 12-15 分鐘。熄火，丟棄海藻茶包和香菇。拌入青檸汁。如果需要，品嚐並調整調味料。煮豆豉時蓋上蓋子放在一邊。
  6. 在平底鍋中用中火加熱一湯匙油。一旦熱了，加入豆豉。

盡情享受吧！

Recipe, Tempeh and Tofu

Tempeh Khao Soi

Posted on by punam
TEMPEH KHAO SOI
12
May

Khao Soi is a spicy Thai coconut curry soup served with noodles and usually chicken, which we will substitute with tempeh. It’s super creamy thanks to the coconut milk, full of Thai flavors and quite easy to make.

Ingredients – Tempeh:

  • 7 ounces tempeh
  • 1 tsp cashew or almond butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/4 tsp cumin

Ingredients – Khao Soi Soup:

  • 6 ounces rice noodles (or wheat noodles if not gluten-free)
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • 1-inch ginger, grated
  • 1 and 1/2 tbsp red curry paste
  • 1 can full-fat coconut milk (or light for a lower calorie option)
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 2 tbsp coconut sugar
  • 1/4 tsp turmeric
  • 1 whole dried shiitake
  • 2 tsp seaweed
  • 2 tbsp lime juice
  • Toppings (optional): peanuts, lime, fresh parsley, red onion

Instructions – Tempeh:

  1. Start by cutting the tempeh into bite-size cubes or triangles.
  2. In a large bowl, prepare the marinade by combining the cashew butter, soy sauce, maple syrup, sesame oil, and cumin. If the marinade is too thick, add 1-2 tbsp water.
  3. Add the diced tempeh to the marinade bowl and stir to coat. Let marinate for at least half an hour (two hours is better).

Instructions – Khao Soi Soup:

  1. Bring a large pot of water to a boil and cook the noodles according to the package instructions.
  2. In the meantime, heat a tablespoon of oil in a large saucepan. Add shallot, garlic, and ginger and cook until soft, about 5 minutes.
  3. Stir in the red curry paste and cook for another minute, stirring regularly to make sure it doesn’t stick to the bottom.
  4. Add the coconut milk, vegetable broth, soy sauce, coconut sugar, turmeric, and dried shiitake. Place the seaweed in an empty tea bag or tea ball, this way it will be easier to remove later. Add it to the saucepan.
  5. Bring to a light boil and let simmer for 12-15 minutes. Remove from heat, discard the seaweed tea bag and shiitake. Stir in the lime juice. Taste and adjust the seasonings if needed. Cover and set aside while you cook the tempeh.
  6. Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the tempeh.

Enjoy!

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