| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Block; (1-lb) tofu, medium firm, weighted to remove some of the water |
| 3 |
tb |
Peanut oil |
| 1 |
|
Leek; white only, retain tender green part for garnish |
| 1 |
|
Hab; chopped very fine, (use gloves, or suffer!) |
| 3 |
|
Cloves garlic; smashed, then minced |
| 1 |
tb |
Chopped green ginger |
| 1 |
tb |
Chinese or Thai hot chile paste |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Good balsamic vinegar |
INSTRUCTIONS
Here is a hot and sour tofu that I am doing today from a recipe that I
modified to make it a lot hotter...this is not a soup, but a dish that can
be served over rice(Thai, of course) or noodles. Also I have included a
Spinach & Tofu soup, so let the fun begin!
After the tofu has drained under a weight(I use a brick)cut it into one
inch cubes. Heat the peanut oil in a wok and stir fry the tofu until it is
browned, then remove and keep warm. Add the garlic, hab, ginger and the
leek, cut into slices, and stir fry until fragrant, add the chile paste,
soy sauce & vinegar and the retained tofu, and cook for about two
minutes...if this is too thin, mix one tbls cornstarch with two tbls water
and add slowly until the consistency suits you...finish with chopped leek
greens and perhaps a dash of sesame oil, then serve, either over rice or
noodles, or beside it, whichever.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Mar
07, 1999, converted by MM_Buster v2.0l.
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