Bathing Rama is a traditional Thai dish that is served over spinach and white rice. This take on the classic recipe calls for buckwheat soba noodles and collard greens for a slightly healthier variation. If you don’t have almond butter for the sauce, cashew or peanut butters are just as delicious.
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| Prep Time | 8 hours (for marinating) |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 cloves garlic sliced
- 1 (2-inch) piece ginger fresh, thinly sliced
- 1 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted
- 1/3 cup tamari gluten-free
- 1 pound tofu firm
- 2 tablespoons coconut oil unrefined
- 1 large bunch collard greens
- 1/2 teaspoon sea salt
- 1 (8-ounce) package soba noodles 100% buckwheat
- 1/4 cup almond butter creamy
- 2 teaspoons maple syrup
- 1 tablespoon rice vinegar
- 1/3 cup water
Ingredients
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Instructions
- To make the marinade: In a medium bowl, combine garlic, ginger, water, vinegar, oil, and tamari. Cut the tofu into 1⁄2-inch rectangles, and then cut each slab into triangles. Put the tofu slices in the bowl with the marinade, cover, and let it rest for at least 1⁄2 hour and up to 8 hours in the refrigerator. The longer it sites, the stronger the flavor will be.
- When the tofu has finished marinating, heat 1 tablespoon of the coconut oil in a skillet over medium-high heat. Remove the tofu from the marinade and pat it dry with a paper towel (this protects you from sputtering oil once it’s placed in the pan). Place half of the tofu pieces in the oil and brown both sides, about 1 minute per side. Remove the fried tofu and place on a paper towel. The heat should be high enough that the tofu browns quickly to give the skin a crispy texture. Repeat with the remaining tablespoon of coconut oil and remaining tofu.
- To prepare the collards, first pull the leaves away from the stem, discard the stems, and wash the greens carefully. In an 8-quart pot over high heat, bring 2 quarts of water and 1⁄2 teaspoon sea salt to boil. Submerge the collards, and boil until they have wilted but still retain a bright green color, about 5 minutes. Sample a piece- the cooked collards should be easy to chew and sweet, not bitter. Pour the collards into a colander in the sink and drizzle cool water over them to halt the cooking. When cooled, squeeze out any excess water with your hands. Chop into bite-sized pieces and set aside.
- Refill the 8-quart pot with water and bring it to a boil over high heat. Cook the soba noodles according to the package directions.
- While the noodles are cooking, make the sauce. In a small pan on low to medium heat, add the almond butter, maple syrup, tamari, vinegar, ginger, sesame oil, and water. Using a whisk, mix together until smooth and warm, 3 to 5 minutes. If necessary, add extra water to achieve desired consistency.
- Serve the noodles with the cooked collards and browned tofu on top, drizzled with the sauce.
Recipe Notes
Recipe from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2016)