Tom Kha Tofu

1 tbsp olive oil
1 tbsp sesame oil
4 cloves of garlic (minced, or pressed)
2 lemongrass stalks (with tops cut off)
2 thai chili peppers or 1 jalapeño pepper minced
1/2 large red onion (diced, small pieces)
1 inch minced ginger or galangal
any vegetables to be soft in the soup (ideas: cut celery stalk, carrots, maitake mushrooms)
2 cans light coconut milk
2 cups vegetable broth
any vegetables to be crisper in the soup (ideas: large broccoli florets, julienned red pepper, tomatoes)
1/2 block tofu (pressed)
big drizzle of soy sauce
big drizzle of sriracha
juice of one lime (or more, depending on what you like)
handful chopped cilantro
handful chopped thai basil
salt and pepper to taste
mung bean sprouts

1. Sautee onion, garlic, and chili peppers in both oils until onion is translucent.
2. Add ginger and first batch of vegetables (you'd like to be soft in the soup), cook for 3-4 minutes.
3. Rip the outer layers off the lemongrass.  Pound one lemongrass stalk to release aromas (and leave whole) but cut the other into 1-3 inch pieces
4. Add both lemongrass stalks, coconut milk, and vegetable broth and reduce heat to simmer for 10 minutes.
5. Add the remaining ingredients (except cilantro and mung bean sprouts) and let simmer for 5 more minutes.
6. Add cilantro and then turn off the heat.
7. While serving, add mung bean sprouts for garnish

Fresh spring wraps

For the rolls:

• Spring Roll Wrappers (I like small ones)

• 1 block firm or extra-firm tofu

• 1/2 English cucumber, julienned

• 1 red bell pepper, julienned

• 2 medium carrots, peeled & julienned

• 2 green onions, chopped

• mung bean sprouts (a handful)

• 1/4 cup fresh Thai basil leaves, minced

• 1/4 cup cilantro, thick stems removed and minced

• 1/3 cup roasted & salted peanuts

• Herbamare or sea salt, to season

• large bowl of hot tap water

• OPTIONAL: thin slices of jalapeño (hopefully not too spicy!)

For the peanut sauce:

• 1-2 garlic cloves

• 2 tbsp sesame oil

• 1/4 cup natural roasted peanut butter

• 1/2-1 tbsp peeled & roughly chopped fresh ginger

• 3 tbsp fresh lime juice

• 2 tbsp low sodium tamari

• 2 tsp sugar

• 1-3 tsp water, to thin out as needed

1. You can make the peanut sauce in advance (use a garlic press for the garlic cloves, add the rest of the ingredients and stir well.)
2. Press the water out of the tofu.
3. Julienne-cut all the vegetables, slice the tofu length-wise, and chop the cilantro and basil.  (slice the jalapeño if using).
4. Take a wrapper, hold it under water for 10 seconds and then lay it out on a tea towel.  Add the filling ingredients,  a few peanuts, and a sprinkle of salt.
5. Wrap the roll anyway you can and enjoy with the peanut sauce!!

Honey-Jalapeno Soba Noodles

12 ounces soba noodles or green tea noodles (found at Japanese grocery stores)
2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger

Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).

In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.

In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!

Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.