Thai Pizza Wow it’s really good too!
We of course had to create our own pizza crust because we need to be gluten free. But for the rest of you any ho-made crust or a store bought crust would be easy to get or make. We use Bob’s Red mill pizza crust recipe mix. In a past post I wrote how I made the mix taste better..of course you might say. If there is leftover sauce and veggies that don’t fit on the crust it makes and excellent Thai dish over rice for another meal. Yeah cook once eat twice. This recipe is definitely a keeper ,see how fast it disappeared??
Prepare the crust of your choice and pre-bake for about 10 minutes .
Tofu ( about 1/2 block of firm tofu drained then cut into small cubes and marinated in nutritional yeast and some tamari)
2 tablespoons seasame oil I used toasted
2 cups sliced onions
2 tablespoons minced garlic
2 tablespoons ginger peeled and minced in a food processor you can do the garlic at the same time
6 cups of broccoli cut into very small bite sized pieces or pea pods steamed
1 recipe Thai coconut sauce
2 tablespoons cilantro chopped for garnish
steam broccoli or pea pods just until the color changes
Now prepare coconut sauce
1 can regular coconut milk, not lite
2 tablespoons peanut or almond butter
2 tablespoons soy sauce or braggs liquid aminos
1 tablespoon maple syrup or agave nectar
juice of 1/2 lime
1 teaspoon of mirin or wine vinegar
a pinch of red pepper flakes more if you like hot ( we added sambal olek which adds lots of flavor but some heat too, we got that at Wood Man’s in the Asian section, a red paste that looks like it has tomato seeds in it)
salt and pepper to taste
2 teaspoons cilantro ,minced
place all ingredients ,except cilantro in a small saucepan and cook over low hear for 20 minutes stirring occasionally till sauce thickens. Add cilantro
now from first ingredient list:
place oil in large sauce pan on medium high heat. Add garlic,ginger and cook 3 minutes . while stirring gently add the tofu and steamed vegetables cook for 3 more minutes then add the Thai coconut sauce reduce heat to low and cook 5 more minutes. Using a slotted spoon place the vegetable ,tofu mixture onto the prepared crust . You have to use a slotted spoon so the crust does not get too much sauce and become soggy. Bake for about 10 minutes and then add the last 2 tablespoons of cilantro and bake another 10 minutes. Cut into wedges and serve.
Note: don’t forget that you can also make your own coconut milk which is a big savings . It also leaves you with a product that doesn’t include chemicals and other nasty ingredients as well. Lucky us for this recipe