Berkeley Thai House- Berkeley, Ca

Today’s lunch- Spicy tofu with green beans.



Bankok Thai Cuisine

I LOVE THAI FOOD!!!  A majority of the Thai Restaurants that I’ve been to have vegetarian options and are more than happy to even veganize the dish for you.  I ALWAYS order Pad See Ew, which is stir-fried rice noodles with  broccoli, tofu, and carrots in a black bean sauce and Larb Tofu salad which consists of fresh Tofu, red and green onion, cilantro, mint, and toasted rice citrus vinaigrette served over mixed green salad.  If you’re ever in the area, visit Bankok Thai Cuisine.  I highly recommend this place!

>tomato basil vegetable quinoa


one of my favorite thai dishes that i order at a local restaurant is a thai basil vegetable dish.  rather than eating this with rice i decided to toss in some quinoa instead.  i’m a big fan of this nutirent filled grain!  here’s my vegan take on one of my favorite thai dishes.

1 tomato, sliced
1/4 cup of yellow onions, sliced
1/4 cup chopped basil
2-3 cloves of garlic, chopped
1/2 cup sliced mushrooms
1 cup of broccoli
1 cup of shredded cabbage
1/2 cup of sliced carrots
1/2 cup snow peas
1/4- 1/2 cup cashews
1/2-1 cup of bean sprouts
1-2 tbs sweet chili sauce
1-2 tbs vegetarian stir fry sauce
peanut oil
serrano pepper chopped (optional)
2-3 tbs of water
1-2 cups of cooked quinoa

1)  on medium heat peanut oil in a large pan.
2) saute onions and garlic for 1-2 minutes.
3) add cashew and cook for 2 minutes.
4)  add mushrooms, peas, broccoli, carrots and cabbage.  add water and stir fry for 2 minutes.
5)  add tomatoes, basil, pepper, chili sauce and vegetarian stir fry and cook for 1-2 minutes.
6)  turn stove off and toss in cooked quinoa.
7) serve dish with a side of bean sprouts.  mix bean sprouts together while piping hot on your own plate.  enjoy!

>fried tofu with sweet chili sauce and chilled peanut soba noodles


there’s a thai restaurant close that me and my husband love!  besides the delicious authentic thai food, they have a separate menu for vegetarians!  my husband usually gets a crispy fried sweet chili fish dish topped with mushrooms and bell peppers.  when they deliver the dish to our table the smell of the of the chili sauce is unbelievable.  although i wouldn’t eat the fish, i would sneak a dip of the sauce with some of my tofu.

today for dinner, as i made a peanut soba noodle dish  i was trying to figure out what type of tofu dish would go with it.  as i was preparing the soba dish and adding the rice vinegar to the mixture, i thought to myself if thai dishes used rice vinegar.  i then realized that the secret ingredient to the chilli sauce from the thai restaurant was rice vinegar!!!  so i tried adding rice vinegar to sweet chili sauce and that was it!!! i’ve been trying to figure out what was in that sauce for sooooo long!

**fried tofu with sweet chili sauce recipe**

4 oz of tofu, thinly sliced
2/3 cup of sweet chili sauce
1/4 cup of rice vinegar
4-5 tbs saracha hot sauce
1/4 cup of red and green pepper
salt and pepper to taste

1) fry tofu until golden brown and set aside.
2) while your frying the tofu get started on making the chili sauce. whisk rice vinegar, hot sauce, sweet chili sauce, salt and pepper in a bowl.  add peppers after about 5 minutes into cooking the sauce.
3) add sauce into a small pot and heat on medium low.  once the sauce starts to boil, set temperature to low.
4)  arrange fried tofu on a platter and spoon sauce over tofu.

chilled peanut soba noodles
*adapted from food network*
kosher salt
8 ounces soba (buckwheat) noodles
1/4 cup natural crunchy peanut butter
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
2 to 3 teaspoons chili sauce (recommended: Sriracha)
chopped cilantro for garnish (my twist)

1)  Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

2)  Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing.  Garnish with cilantro.  Serve immediately or chill in the refrigerator for at least 2 hours.
Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

>thai salad with peanut dressing



  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped green onion
  • 1 tablespoon reduced-fat peanut butter
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon hot sauce (Sriracha Rooster sauce)
  • 1 teaspoon dark sesame oil
  • 2 teaspoons dry roasted peanuts

to prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. add peanuts; process 10 seconds.


  • 2 cups mixed baby greens
  • 1/2 cup fresh bean sprout
  • 2 tablespoons vertically sliced red onions
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro leaves

to prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. drizzle each salad with 1/4 cup dressing.

**note: recipe adapted from**