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THAI TOFU

FIRM TOFU, CUT INTO 3 CM CUBES

2 T OIL
2 T GARLIC
2 T CHOPPED SHALLOTS
FRESH FRESNO CHILI, DICED

4 FRESH TOMATOES, CHOPPED
1 TSP SALT
2 TSP SUGAR
1 TSP BLACK PEPPER
2 T FISH SAUCE
100 ML WATER
SPRING ONIONS, CUT INTO 4 CM SEGMENTS

FRESH CORIANDER
FRESNO CHILIES
BLACK PEPPER

WRAP TOFU IN KITCHEN TOWEL AND SET A HEAVY POT ON TOP OF IT FOR 15 MINUTES. CUT TOFU INTO CUBES, DUST WITH CORN STARCH, AND FRY IN HOT OIL FOR 3 MINUTES. DRAIN ON PAPER TOWELS.

SAUTÉ GARLIC, SHALLOTS, AND CHILIES IN 2 T OF OIL. ADD TOMATOES, SALT, SUGAR, PEPPER, FISH SAUCE, AND WATER AND SIMMER FOR 10 MINUTES.

ADD SPRING ONION AND TOFU TO PAN AND STIR TOGETHER FOR A COUPLE OF MINUTES.

FINISH DISH WITH CORIANDER SPRIGS, CHILIES, AND PEPPER TO TASTE.