Thai Tofu | 5 Minute Meal

Maryangelo

Ingredients

1 Package Extra Firm Tofu, sliced into 1" cubes


2 TBS Vegetable Oil

1/2 yellow onion, sliced


1/2 bundle green onions, chopped

1/2 cup shredded carrots

Oyster Sauce


Thai Basil

Maryangelo

Directions

Heat Oil in Wok or large skillet.


Add yellow onions and saute until tender. Add tofu and toss.


Add Oyster Sauce to taste. Mix in shredded carrots, torn basil, and green onions. Saute until tender.


Add more sauces to your taste. Any veggies can be added, as well!

All photography by Maryangelo Photography



Pad Thai

Maryangelo

Ingredients

1 package Rice Noodles

1/2 yellow Onion

2 cloves Garlic

3 TBS Vegetable Oil

3-4 Eggs

1 bunch Green Onions, sliced

11/2 cup fresh Bean Sprouts

1/2 cup Peanuts

1/2 cup torn Cilantro

2 TBS Sugar

Dark Soy Sauce

Fish Sauce

Squeeze of Lime Juice

Maryangelo

Directions

Soak rice noodles for 20-30 minutes in a large bowl of warm water to soften.

In a Wok or large skillet, heat vegetable oil. Add in sliced onions and garlic to saute. Then crack eggs into skillet and scramble.

Add the soft rice noodles straight from the bowl of water and the sliced green onions. Toss in oil.

Add the dark soy sauce, fish sauce, and sugar to your taste. Toss and let cook for about 10 minutes.

If you like it spicier, feel free to add the siracha or any chili sauces.

At the end, turn off the heat and add the fresh bean sprouts, peanuts, cilantro, and a squeeze of fresh lime juice.

Serve & Enjoy!

All of the lovely photography by Maryangelo Photography!

Maryagnelo

Thai Ingredients & Sauces

Maryangelo

Lemon Balm | Thai Basil | Cilantro

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Maryangelo

Suwanee and I picked up all of these sauces at the Bay Oriental Market

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This is the yellow curry sauce or "Namya" curry we used for the fish curry dish.

At the market, they also have red, green, panaang, and other curries made by this brand.

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Rice Noodles for Pad Thai

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Vermicelli Noodles (brown rice) for Fish Curry and Fresh Spring Rolls

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Rice Paper for Fresh Spring Rolls

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Thai Cooking with Suwanee

Maryangelo

Last week I hosted a Thai cooking class taught by the sweet Suwanee of Suwanee Photography. We had some of the greatest wedding professionals in Spokane share this lovely meal with us! And the amazing Mary Banducci of Maryangelo Photography took photos of the food for us! Isn't her food photography fabulous? 

Suwanee took us shopping at Bay Oriental Market on Sprague to find all of the ingredients!

Here are a few of Mary's photos! Tomorrow I will post a shopping list with photos and then recipes to follow throughout the week.

Enjoy!

Alisa & Suwanee at Bay Oriental Market

Suwanee teaching us how to make Spring Rolls

Suwanee, Pam, and Ifong

Dana and Rachel

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Alll photography by Mary Banducci of Maryangelo Photograpy

Strawberry Ricotta Tart

Strawberry Ricotta Tart

We made this little spring tart for my baby shower last weekend! It is very simple and delicious!

Ingredients

1 pint Strawberries, sliced

1/2 cup Sugar

1 1/2 cups Ricotta

1 tsp Vanilla

Zest of one Lemon

Juice of one Lemon

2-3 TBS Balsamic Reduction

1 recipe Pie Crust or Pate Brisee

Directions

Slice the strawberries and toss with 2 TBS sugar. Let sit aside at room temp so the strawberries develop their juices.

Blind bake one pie crust in a tart pan. To blind bake I use a fork to poke lots of little holes in the dough so it doesn't puff up. Bake at 350 degrees for 15 mins. Remove from oven and cool completely.

Mix the ricotta with the rest of the sugar, vanilla, lemon juice and lemon zest.

When the tart shell is completely cool, spread the ricotta mixture. Top with the strawberries and all of the juice. Drizzle with a balsamic reduction or with regular balsamic. Fig balsamic would be fantastic if you have it!

Serve right away or refrigerate for up to 2-3 hours. After a few hours, it starts to get a little soggy. This dessert is best eaten right away.

You can also make mini tarts like this!

Maryangelo