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Aug 11, 2017

Thai bowl with sesame crusted tofu

Prep time 15 minutes Total time 30 minutes Serves 2

Cooking Thai dishes has become a classic of quick weekday cooking, but it’s nice to reinvent classics one in a while...Especially more refreshing versions on hot summer days. Cold squid ink pasta, sesame seed crusted tofu cubes, and deliciously crispy veggies make for a great taste combo. Oh, and the Asian sauce is to die for!

 

Marie des neiges Magnan

Ingredients

 
 
  • 1 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 2 tsp. organic maple syrup from Ferme St-Ours
  • 2 green onions (finely chopped) from Bio-Saveur
  • ⅓ cup water
  • a few drops of jalapeño hot pepper & maple coulis from Sinaï Gourmet

Salad

  • 1 American cucumber from Bio-Saveur
  • 2 cups bok choy from Lufa Farms Anjou
  • 1 cup snow peas from Jardins Glenorra
  • ½ a head of broccoli from Pur Délys

Cold pasta

  • 1 pack fresh squid ink pasta from la Maison du Ravioli
  • 3 tbsp. soy sauce
  • 3 tbsp. sesame oil
  • 1 tbsp. mirin

Sesame crusted tofu

  • ½ block organic firm tofu from Aliments Horium
  • 4 tbsp. cornstarch (or flour)
  • 2 tbsp. organic natural sesame seeds from Yupik
  • 2 tbsp. black sesame seeds (optional, it’s okay to use only natural ones too)
  • salt & pepper

Asian sauce

  • 4 tbsp. natural almond butter with chia seeds from Jardins la Palmeraie
  • juice of ½ a Persian lime from Seasons Farm Fresh
 
  • Cook the the pasta in salted boiling water for approx. 4 minutes.
  • Drain, and set in a bowl. Add 3 tbsp. soy sauce, 3 tbsp. sesame oil, 1 tbsp. mirin and mix well. Let cool.
  • To prepare the salad, slice the cucumbers very thinly with a peeler and cut the broccoli into small florets. Leave the mini bok choy whole or slice in half (lengthwise) if desired. Leave the snow peas whole.

  • Cut the tofu into cubes and put them in a small bowl filled with water. In another bowl, mix the sesame seeds and the cornstarch. Remove the tofu cubes from the water one by one and roll them around the sesame mixture. In a small non-stick pan, lightly fry the tofu cubes in a bit of oil.
  • In another bowl, mix all the sauce ingredients together.
  • To serve, place the veggies, tofu and a serving of pasta in each bowl, and drizzle with sauce.

Bon appétit!

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