Pad Thai Tofu-Adapted from Whole Foods Market Recipe
-1 package of rice noodles
-3 Tbsp. of tamari
-1 Tbsp. of fresh lime juice
-3/4 Tbsp. of Agave Nectar
-1/2 tsp. of red pepper flakes
-2 Tbsp. Sesame Oil
-2 cloves garlic
-1 package of firm tofu cut into cubes
-4 scallions, sliced
-1 cup of bean sprouts
-1/2 cup of peanuts
-1 lime, cut into wedge
-1 can of baby corn (optional)
1. In a frying pan or skillet heat sesame oil over medium-high heat. Add tofu and cook until browned on all sides (this is the texture J-Fur likes it but you don’t have to cook it as long if you don’t want to).
2. Add garlic to the tofu and cook about thirty seconds. Add scallions and cook three minutes or until they are tender and green.
2. Meanwhile bring a pot of water to a boil. Add rice noodles and cook according to package. Drain.
3. Combine tamari, lime juice, agave nectar, and red pepper flakes in a small bowl.
4. Combine garlic with noodles, tamari mixture, and bean sprouts. Gently mix.
5. Put Pad Thai in a serving bowl. Top with peanuts and lime wedges.
I first took notice of Sweden’s The Open Up and Bleeds when their song “Stiv Bators in All of Us” was posted on Absolut Noise. That song was good enough to make it on my Meatball Grinder Mix. The band’s latest single, “It takes a Band,” has been brought to video. A little rawer, a little dreamier, just as fun.
Anointed as the “Scottish Arcade Fire” by NME, the Broken Records have had no lack of blog love recently. Their debut album, Until the Earth Begins to Part (purchase here) has a number of decent tracks on it. My favorite is “Nearly Home.”
Peru’s Plug Plug reminds me of a Spanish speaking Modest Mouse. Here is their song “Tambores” which was included on the latest M.A.P compilation.