I have wanted
to try making this dish for so long and I am so glad I finally did! This is by
far one of the best dinners I have ever made. Swimming Rama is a traditional
Thai dish and the sauce usually involves peanut butter, coconut milk, fish
sauce, ginger, garlic, lime leaves and a bunch of other Thai flavors. Me being an
average busy college student with no budget for exotic ingredients had to get
creative and turned this normally heavy, complex dish into a healthy fast
filling meal.
30
minutes start to finish
Serves
4
Ingredients:
·
½ head of cauliflower
·
½ kabocha squash
·
4 servings tofu
·
1 cup edamame
·
1 cup light coconut milk
·
8 tablespoons of pb2
·
2 table spoons teriyaki sauce
·
1-2 tablespoons fish sauce
·
2 tablespoons brown sugar
Preheat the oven to four hundred. Cut
the kabocha squash and cauliflower into bite size pieces, arrange on a baking
sheet drizzle with olive oil and sprinkle with salt. Bake for around 25
minutes. Heat a non stick pan to medium/high and pan fry the cubes of tofu
(which should be slightly seasoned with salt and pepper) until golden. Meanwhile
drop the edamame into boiling salted water just until heated through. Mix
together the coconut milk, pb2, teriyaki sauce, brown sugar and fish sauce to
taste (depending on how salty you prefer it). Remove the vegetables from the oven and add
them to the pan with the tofu (turn pan off!) and pour the sauce over the top.
Serve over brown rice! This is now going to be a weekly dinner for me, I’m in
love, I mean really whats better then pumpkin, tofu, peanut butter and coconut
milk??