What’s a TofuXpress? It’s a handy little gadget that makes pressing tofu super-easy. When you press the water out, you can infuse more flavor into the tofu. In my next post I’ll give you a list of ways I use the TofuXpress.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Alternate serving suggestion:
Cook 4-6 oz. of rice stick noodles or buckwheat soba noodles until tender. Rinse and drain well. Coat the noodles generously with sunflower seed sauce and stir until well mixed. Cube the cooked tofu satay and add it to the noodles. Mix in the drained cucumber salad. Garnish with chopped nuts, cilantro, mint, and red pepper slices.
Spicy Sunflower Seed Sauce
Makes about 1 1/2 cups
1 T. (15 ml) grapeseed oil
2 t. (10 g) Thai red curry paste*
1/2 C. (115 ml) sunflower seed butter*
1/2 C. (115 ml) light coconut milk
1/2 C. (115 ml) filtered water
1 T. (15 ml) agave syrup
2 t. (10 ml) vegan fish sauce or regular fish sauce
1-3 t. (5–15 ml) fresh lime juice
hot sauce to taste
Heat the oil in a nonstick saucepan over medium heat. Add the curry paste and fry until it sizzles. Turn the heat to low and add the rest of the ingredients, stirring constantly with a whisk for about five minutes. Add additional water if needed to get the consistency you want. Served topped with chopped nuts (peanuts or cashews) and Sriracha sauce.
Notes: Check the label before buying curry paste. Some brands have sugar, some do not. I avoid peanuts, so I make this sauce with sunflower seed butter or cashew butter, but the authentic version is made with natural peanut butter. My vegan fish sauce is not as salty as true Southeast Asian fish sauce, so you may need to add a little salt.
Spicy Thai-style cucumber salad
About 4 servings
1/4 C. (60 ml) rice wine vinegar
2 T. (30 ml) agave syrup
1/2 t. (2 g) sea salt
3 T. (45 ml) filtered water
2 cucumbers (English or Persian if available)
1/4 C. mint leaves (about 10)
1/4 C. cilantro leaves (about 6 sprigs)
1 hot red chili pepper
2 T. (30 g) toasted cashews or peanuts
Mix the first four ingredients in a serving bowl until well blended.
Prep each ingredient and then add to the bowl:
Peel the cucumbers, remove the ends, and cut in half lengthwise. Use a grapefruit spoon to remove the seeds.
Peel the shallot and mince. Fry it lightly in a small nonstick skillet until golden brown with just a touch of oil to keep it from sticking.
Wash the pepper, cut off the stem, and thinly slice into discs.
Wash and dry the herbs; mince finely.
Let it stand 15 minutes for the flavors to develop. Garnish with chopped nuts.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.