Pra Ram Tofu, again!

Last night we had friends over for dinner. Friends we hadn't seen in ages - the type of people you wish lived closer (they are a good hour away) so you could see them more often. Since we all liked the pra ram tofu the other night I decided to make that again. This time I used broccoli and bok choy and made a more complicated peanut sauce (from Nancie McDermott's Real Thai book).

To accompany the tofu I made a salad we first had at a nearby restaurant. The restaurant is called Siam Orchid and they have this Ginger Salad that is very popular. They serve it with all the elements separate but I tossed everything together right before serving it. I quadrupled the recipe - even though there were just four of us, I never know what teenagers will wander in and out of the house wanting food. So that meant 2 CUPS of ginger, shredded - yowza. This salad is not for the faint of heart but wow, the combination of flavors is great. Sadly, no pictures - too much of a rush to get everything onto the table.

I also made rice paper veggie rolls. I found a bag of organic broccoli slaw at Trader Joe's that made for an easy filling (no chopping!). I tossed the broccoli and carrot mix with a little bit of tamari, then put it in the rolls with strips of avocado, sliced green onion and cilantro. These were served with peanut sauce and sweet chili sauce.

They take a little time but they are easy to make and fun to eat!


Finally for dessert we were going to have this little concoction that I called Mango Splits. Slices of fresh mango with coconut sorbet topped with chocolate sauce and toasted coconut. But somehow we never got around to dessert. I think we will survive.

To go with the Thai theme of the night I bought some Singha and Phuket beer which gave us an opportunity for dh to try the gluten free beer I'd picked up for him. I was really surprised - it's not bad at all.

The night ended with two very good things - a soak in the hot tub and hubby and daughter cleaning the kitchen. Perfect!