Thai Vegetables with Tofu Dip

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Thai Vegetables with Tofu Dip

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Ingredients

 

1 Tbsp tamarind concentrate, mixed with 3 tbsp warm water

2/3 lb firm tofu

5 cloves garlic

7 shallots

7 large dried chilies (less if desired)

1/3 lb fresh (medium/small size) mushrooms

3 medium-sized tomatoes, coarsely diced

1 small head iceberg lettuce

2 carrots, peeled and sliced into 1/8 " slices

1 cucumber, peeled and sliced into 1/8 " slices

1 tsp salt

1 cup vegetable oil

1/4 cup thin soy sauce

2 tbsp palm sugar

 

 

Rinse tofu under cold running water, place in a bowl and mash with a fork.

Peel and mince garlic and shallots. Place chilies in a large bowl and cover

with warm water, soak for 10 minutes. Wash mushrooms and finely chop. Tear

the lettuce head into large hunks. Arrange lettuce, carrots and cucumber on

a large platter. Drain chilies. In a mortar and pestle combine chilies and

1/2 tsp salt, mash to a fine paste. In a frying pan, heat 5/8 cup oil to

high temperature. Add the tofu and stir-fry about 5 minutes or until golden

brown. Remove tofu from the pan with slotted spoon. Heat the remaining oil

in the pan, and add garlic and shallots, stir-fry until golden brown. Add

chili paste and tofu to the pan. Mix carefully and stir-fry about 1 minute.

Add the mushrooms, tomatoes, tamarind, soy sauce, the remaining salt, and

palm sugar. Let cook for 5 minutes or until all of the liquid has

evaporated. Taste and adjust seasonings with tamarind, palm sugar and salt.

Serve with jasmine rice.

 

This recipe is reprinted from ImportFood.com.

 

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