Thai Stir Fried Vegetables and Tofu (Pad Phak Taohu)
Lauren
ingredients
- 2 tablespoons garlic, sliced thinly
- 2 tablespoons ginger, julienned thinly
- 4 tablespoons Thai chile peppers julienned
- 1/4 cup shallots, sliced thinly
- 1/4 cup bean sprouts
- 1/4 cup snow peas
- 1/4 cup turnips, sliced thinly
- 1/4 cup water chestnuts, sliced
- 1/4 cup green bell peppers, sliced
- 1/4 cup sliced mushrooms
- 1/4 cup broccoli florets
- 2 cups fried tofu
- 4 tablespoons light soy sauce
- 2 tablespoons dark sweet soy sauce
- 1 tablespoon corn starch, dissolved in a little water
- freshly ground black pepper to taste
directions
- 1
Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half “height-wise” to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute.
- 2
Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with Thai jasmine rice.
Source: Alex
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