My friend and fellow vegan Amanda and I had lunch at the always vegan-friendly Orchid Thai on Thursday. Amanda ordered the lemongrass salad with tofu from their regular menu, but I decided I needed to try every single thing on their Sacramento Vegan Chef Challenge menu.
First up were the caramelized tofu skewers, cubes of soft tofu in a glaze of Thai chili, lemongrass, garlic, and sesame oil. They were not only delicious, but they looked beautiful too, no?
My entrée was fried tofu with grilled asparagus, topped with minced mushrooms, onions, carrots, and cilantro in a soybean paste reduction sauce. Fried is my favorite way to eat tofu, so this hearty dish really hit the spot.
The dessert was cinnamon-poached pumpkin slices, served with coconut cream and garnished with toasted coconut. Wonderful!
These three items, plus a tall glass of this fabulous Thai tea made with coconut cream, is available for $25, or each item may be purchased separately.
Orchid Thai is located at 1609 16th Street, and their phone number is 916-476-3681. Their website address is http://www.orchidthai916.com/, and their Facebook page can be found at https://www.facebook.com/orchidthai916?fref=ts. The restaurant is open Sunday through Wednesday from 11:00 a.m. to 10:00 p.m., Thursday from 11:00 a.m. to 11:00 p.m., and Friday and Saturday from 11:00 a.m. to midnight.