The Twilight Diner Cafe

187 Charlotte St.

705 741-6156

The Twilight Diner's worldly menu ranges from mild to spicy and vegetarian to the twilight burger. Everything on the menu is fresh and made daily and the diner has a choice of dining in or out on the patio. The walls are decorated with works from local artists and each table has a collection of interesting images. While waiting for your meal to arrive play with the "Barrel of Monkeys" or the brain teasing "Tees". Children will never be bored. Chef Patrick McDonald provided us with Twilight's recipe for Thai Tofu Stirfry.

Thai Tufu Stirfry

2 x 7 oz packs firm tofu cubed 3 Tbsp soy sauce 2 Tbsp sesame oil

Paste

2 small onions 4 fresh green chillies, seeded and cubed 1 Tbsp fresh grated ginger Rind of one lime grated Juice of one lime 1 heaping Tbsp cumin 2 Tbsp Thai fish sauce or soy sauce 1 Tbsp sugar 1 16 oz can of coconut milk

Vegetables

7 oz of pak choi or bok choi cabbage shredded 1 carrot, cut into thin sticks 1 large onion sliced 1 stick of celery cut in thin sticks 1 red pepper sliced 1 green pepper sliced 1 cup of broccoli chopped 40 oz mushroom sliced 4 oz snow peas

Garnish

Thin slices red chilli or small hot pepper Ground coconut Lime slices

Cooking Instructions

1. Toss tofu in soya sauce and leave to marinate for fifteen minutes.
2. Put all ingredients into a food processor and puree.
3. Stir fry tofu cubes in sesame oil until browned on all sides and just firm. Drain on paper towels.
4. Wipe out wok or fry pan, pour in half the paste. Bring to a boil. Add tofu, stir until paste thickens and sticks to tofu.
5. Add carrots, celery, peppers, onion, and broccoli and rest of paste. Toss until vegetables are tender.
6. Add pok choi, snow peas, and mushrooms, toss until cabbage leaves are just wilting.
7. Serve over rice noodles or fried rice. Sprinkle with ground coconut. Garnish with lime slices and red chilli or pepper slices.

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