Amy was up in Portland this weekend and she decided Thai would be the perfect theme for us to tackle. She was right.

We filled Taylor’s apartment with fragrant coconut rice and spicy stir-fried tofu, sautéed veggies, honey sesame rolls and lots of laughter.

My favourite part of this meal was definitely the coconut rice. Beyond easy to make but filled with so much flavour — and the added turmeric gives it a pretty yellow hue. The recipe we used did make a lot of rice but it’s definitely something you can eat as leftovers or freeze for another use.

I’m not a big tofu girl, something about the texture just kind of weirds me out. This tofu though made me see it in a whole new light. It was perfectly cooked (no weird textures) and the spices used to season it were the perfect way to jazz it up. And paired with the coconut rice? So delicious.

Spicy Stir-Fried Tofu with Coconut Rice:



  • 1 3/4 cups basmati rice
  • 4 tsp. roasted peanut or coconut oil
  • 1 small onion, finely diced
  • 1 tbsp. minced ginger
  • 1 garlic clove, minced
  • 1/4 tsp. turmeric
  • 1/2 tsp. sea salt
  • 1 (15-ounce) can coconut milk
  • 1/2 tsp. lime zest


  • 1 package extra-firm tofu
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne
  • 1 tsp. sea salt
  • 2 tsp. sugar
  • 2 tbsp. peanut oil
  • 4 scallions, including half the greens, coarsely chopped
  • 2 tbsp. fresh lime juice
  • 1/2 cup cilantro, chopped, for garnish


  1. For the rice: Gently wash the rice in a bowl, soak for 30 minutes, then drain.
  2. Warm the oil in a 3-quart saucepan with the onion, ginger, garlic, and turmeric. Cook over medium-low heat for 8 minutes, then add the rice and 1/2 teaspoon salt. Stir to coat the grains, then add the coconut milk, 2 cups water, and the lime leaves. Bring to a boil, turn the heat to low, cover, and cook until the rice is done, 15 to 18 minutes, stirring twice during cooking.
  3. Turn off the heat and set it aside while you prepare the tofu. It will look a little wet at first, but the liquid will be absorbed by the time you’re ready.
  4. For the tofu: Drain the tofu, then cut it into 1/2-inch cubes. Combine the spices, 1 teaspoon salt, and the sugar in a bowl, add the tofu, and toss gently with a rubber spatula.
  5. Heat the oil in a wok or skillet, add the tofu, and stir-fry until crispy and golden, about 5 to 7 minutes. Add the scallions and cook just until they’re wilted, then add the lime juice. Serve the tofu on the rice, garnished with the cilantro.



Frozen Vegetable Stir-Fry:
{We actually used fresh vegetables}


  • 2 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 garlic clove, minced
  • 2 tsp. olive oil
  • Fresh/frozen vegetables (we used broccoli, carrots and green beans)


  1. Combine soy sauce, brown sugar and garlic in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir vegetables until just tender, 5-7 minutes. Remove from heat and fold in soy sauce mixture.


Sweet Sesame Balls:


  • 3 cups vegetable oil
  • 1 cup brown sugar
  • 3 cups glutinous rice flour
  • 1/2 cup white sesame seeds
  • Honey, warmed, for dipping


  1. In a medium saucepan, heat the oil until a deep-frying thermometer reads 350 degrees .
  2. In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
  3. Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball. Roll the ball in the sesame seeds; repeat with the remaining dough.
  4. When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch. Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.


Happy eating, everyone!


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One thought on “Thai!

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