Zentz THAI Style Dinner

THAI Style Dinner
This a recipe that I got from my friend Renae Zentz.

Marinade for Tofu or Chicken:
1 cup apple cider vinegar—I like Braggs organic
1 cup soy sauce
2 TBSP olive oil, sesame oil, OR peanut oil
1-2 tsp curry paste—green, yellow, red, masman… choose a favorite
(Or use curry powder)
1 inch ginger root, grated (check the freezer door for ginger root)
2-4 cloves garlic, pressed
Optional ingredients: lime/lemon juice (use less vinegar), star anise

Tofu: Cube firm or extra-firm tofu and soak in marinade 10 min or more
Chicken: Slice boneless skinless chicken breasts and soak in marinade 10 min or more
(Both chicken and tofu can marinade overnight in the fridge)

GRAIN: Prepare long-grain brown rice, quinoa or rice noodles according to instructions

Vegetables:
Choose a 3 or more vegetables and have FUN cutting them up (or use fresh frozen :)
Group 1 needs a little more cooking time unless cut very small
Onion, diced
Celery, sliced on diagonal
Carrots, julienne peeled
Group 2, add after a few minutes
Broccoli, chopped
Cauliflower, chopped
Zucchini, julienne peeled
Crooked neck, chopped
Cabbage—red, green or napa
Snow peas, whole
Spinach, Beet tops—add these last
Frozen peas can be added right at the end

Heat 2 TBSP coconut oil or olive oil in skillet. Stir in vegetables, 1st group a few minutes, then 2nd group; pour some ( ½ cup) of the marinade over them, and cook until tender.

Season to taste with your favorites like green butter or pesto, curry powder, garam masala, tumeric, 5 Chinese spice, cumin. Set aside.

Stir-fry the Tofu:
Scoop equal parts of peanut butter and honey (½ cup) into hot skillet with ¼ cup coconut milk (2 coconut milk ice cubes). Add drained tofu and gently stir-fry for @ 5 min.
In large serving bowl, scoop noodles, then vegetables, then fried tofu on top. Garnish with chopped peanuts, flax seeds and cilantro.