Friday, March 25, 2011

Gluten-Free, Vegetarian Recipe: Cheap, Easy Pad Thai

If anyone is reading this, I've been neglecting you big time. Sorry about that. I really have no excuse; I just convalesced, cleaned, went to the movies and the aquarium and found myself only twice in a state of inebriation of one sort or another over spring break. I could tell you about salvia and my Lego friend trying to pull me out of the floor of a moving, laughing room made of jelly beans, but I'll post a recipe instead. 

No, it's not for special brownies.

You will need:

1 package of Nasoya extra firm organic tofu
1 Thai Kitchen microwaveable rice noodle bowl (Spring Onion flavour)
1 egg
Kikkoman Teriyaki Baste & Glaze
Soy sauce (gluten-free)
Additional veggies, spices, etc. to taste.

Slice the package of tofu in half and drain it very thoroughly. Then, slice one half into approx. 1" cubes and drain it a little more. Spray a baking sheet or small, shallow pan with a just a little baking spray and place the cubes so that they're not touching. Drip - and I mean drip - two or three drops of GF soy sauce onto each cube. Do not overdo this unless you like over 9000mg of sodium punching you in the face and ruining your dinner. The equivalent of one of those little soy sauce packets they give you with takeout at Chinese restaurants is the perfect amount. Pop the pan into the oven at 350.

Follow the instructions for the noodle bowl, but save the oil packet. Be sure to microwave the bowl on the highest end of the time suggestion and leave it sitting with the cover still on until the noodles are no longer hard in places. Also, it's better to add just enough water to cover the noodles.

When the tofu cubes start turning brown on the edges, flip them all over and continue baking. When they're almost done on both sides, heat the oil from the packet in a sauce pan (with steep sides, not slopey ones) on medium-low. Mix up an egg in a small bowl or other container and pour it in when the pan is hot enough. When it's not completely done cooking but looks scrambled, pour in the noodle bowl and reduce the heat to a simmer. Add the tofu from the pan and just a few tablespoons of the teriyaki glaze; it's very sweet. Stir it all together and you'll notice the sauce thicken immediately.

When you feel it's done, pour it into a bowl and eat it. Garnish it with more green onions or sprouts or something so it doesn't look quite as bland as mine, and you'll swear you just paid $10 for it at a restaurant.

Please note that I am aware that regular soy sauce contains gluten. For this simple recipe to be 100% gluten-free, you should check all of your ingredients and substitute those that you aren't sure about or that don't make the grade.