Monday, February 27, 2017

Thai Peanut Noodle Bowl
Bamii บะหมี่


Thailand, formerly known in the West as Siam, is located on a central peninsula below Mainland China. It is surrounded on three sides by Burma, Laos and Cambodia. The largest of the peninsular countries is connected by an isthmus into the Gulf of Thailand to Malaysia in the south. 

To this extent Thailand's cuisine shares much of the surrounding flavor, style and tradition of Southern Asia including Vietnam, Japan and the Philippines. Thailand is a cross roads country: Buddhist, agrarian in the North and more cosmopolitan in the southern half and has a history along the great trade routes of the area. 

Noodle Bowls, essentially broth with rice or noodles and flavored variously, are ubiquitous throughout the far east. We chose Bamii for that very reason, it is often vegetarian and has elements reflective of traditional Japanese Soba and at the same time may incorporate early African traditions like the peanut based Maafe.

                                                              photo GCB Press All tights reserved 


  • ½ lb. extra firm tofu — drained and marinated [marinade follows]
  • ¾ lb. thin spaghetti or thin linguine
  • ½ c. fresh ground peanut butter
  • ½ c. vegetable stock
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon Asian sesame oil
  • 1 red bell pepper
  • 1-2 scallions


Place the tofu in a large strainer or alternatively between 2 paper towels, set a heavy pot on top to slowly drain out as much of the water content as you can; this will allow the tofu to then absorb more of the flavor from the marinade. When drained [about 30 minutes] remove the tofu and slice into approximately 1" square cubes.

In a large baking dish arrange the tofu in one layer and cover with the prepared marinade, refrigerate covered for at least 1 hour, overnight is better. Drain the marinated tofu, reserve the marinade liquid.

To begin prepare 1/2 cup of vegetable stock. To a non stick frying pan on medium heat add olive oil and drained tofu. Sauté 10 minutes turning until lightly browned. Add the diced red pepper and garlic. Cover and continue to cook until the red pepper is medium soft.
To a medium low heat sauce pan add peanut butter, reserved marinade and prepared vegetable stock, blend.

Bring a large saucepan of water with a pinch of salt to a boil. Add pasta and cook al dente. Add the tofu to the peanut sauce then the drained pasta, toss to coat serve. Garnish with slices scallion.

Prepare the Marinade:

  • ¼ c. plus 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chile-garlic sauce
  • 1 tablespoon. chopped fresh ginger
  • ¾ teaspoon Asian sesame oil
  • 1 tablespoon Bragg's Liquid aminos
  • 1 tablespoon honey [for vegan substitute agave syrup]
  • ½ teaspoon red pepper flakes
  • 1 teaspoon lemon juice

serves 2

No comments: