Pad Kee Mao

Sauce 2 TBS maple or honey 4 TBS hot water 2 TBS vegetarian 4 TBS 4 TBS vegan 1 tsp. cornstarch, plus extra for dredging 1 lb. extra-firm tofu, drained, pressed and cut into large cubes 200 g dry wide rice noodles Canola oil 1/2 medium onion, sliced 2 green onions, sliced 3 cloves garlic minced 1 small red bell pepper sliced 2-3 bird’s eye chili deseeded and sliced (these are HOT, so use less if you’re sensitive!) 1 cup fresh Thai or holy basil leaves, packed

For the sauce, stir together the maple syrup, hot water, oyster sauce, soy sauce, and fish sauce in a glass measuring cup. Pour out half into a sealable bag or container to marinate the tofu and set the rest aside. Add a teaspoon of cornstarch to the tofu marinade and mix thoroughly, then add the tofu and let rest for at least 20 minutes.

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged. Soak for about 10 minutes. Heat a large pan or wok over high heat. Once hot, add in enough canola oil to cover the bottom. Dredge the tofu cubes in a little cornstarch and fry until a little bit puffed and crispy. Set aside on a rack to drain. Add a little more oil, then sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent. Add in the bell pepper and cook for 2 to 3 minutes until tender. Add in the chopped chili and ¾ of the fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted. Add the noodles to the pan. Then pour in the sauce mixture (and any leftover marinade from the tofu). Mix well to completely coat the noodles. Toss frequently and allow sauce to come to a low boil until most has been absorbed by the noodles. Remove and add in the fried tofu; serve with the remainder of the fresh basil sprinkled on top.

Pad Thai

300 grams rice vermicelli 1 lb. extra-firm tofu, drained and pressed 1 cup red bell pepper, sliced 1.5 cups mushrooms, chopped 1 medium-sized onion, chopped 5-6 finely chopped garlic cloves 1/2 teaspoon finely chopped ginger 3 green onions, chopped 3 baby bok choy, chopped 2 chopped Thai red chili (optional, VERY spicy) Juice of 1 lime 1 stalk lemongrass finely chopped 5 TBS roasted peanuts Canola oil 4 TBS tamarind paste adjust as per your taste 3 TBS maple syrup 3 TBS soy sauce 2 tbsp water

Bring a large pot of water to a boil and add noodles. Use a fork to separate them slightly, cover, and turn off heat. Let sit for 8 minutes, then drain, rinse, and set aside. In a bowl mix soy sauce, tamarind paste, maple syrup, and water. Set aside. Set aside 1 tablespoon of peanuts; roughly grind or crush the remaining 4 TBS. There should be some small chunks of peanuts in the powder. In a large wok or pan, heat a few tablespoons of oil and add ginger, garlic, and lemongrass. Saute for a few seconds and then add the onion. Stir fry till onion becomes translucent. Add the white part of bok choy and stir fry for a few seconds. Add mushrooms and saute for 2-3 minutes. Next, add the bell pepper and hot chilies (if using) and cook for another 2 minutes. Add in the bok choy greens, then use your hands to crumble in the tofu—it should have the consistency of ground meat. Stir fry till the bok choy greens are wilted. Add the sauce, mix everything and stir fry for around a minute. Next, add noodles, and ground peanuts. Mix and stir fry for about 2 minutes. Add fresh lime juice. Garnish with the reserved whole peanuts and serve.

Thai Red Curry

2 tsp. coconut oil 1 clove garlic, minced 1 minced shallot 8 ounces (1 package) , steamed and sliced into bite-sized cubes 2 TBS panang curry paste 1 14-ounce can coconut milk 1 TBS maple syrup Juice of one lime 1 TBS soy sauce 1 TBS vegan fish sauce 1/2 cup green onions, chopped roughly 1/2 cup Thai basil leaves, chopped roughly

Heat oil in a wok or large frying pan over medium-high heat. Add garlic and onion and heat until fragrant (about 30 seconds). Add the tempeh, curry paste, and coconut milk, stirring well to dissolve. Simmer at high heat for about 5 minutes to slightly reduce mixture. Stir in the maple syrup, lime juice, soy sauce, and fish sauce and bring to a simmer for at least 3 minutes. Serve over hot rice or cooked noodles with the chopped green onions and basil on top.