Thai Mushrooms with Tofu




Thai Mushrooms with Tofu

Recipe only

The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all the senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. 
Although Thai food appears unique, it is in fact one of the world's great fusion foods. This dish has the Chinese influence and some amazing flavors and the silky texture of tofu...ENJOY.


INGREDIENTS

350 g firm tofu
1 teaspoon sesame oil
2 teaspoons light soy sauce
1/4 teaspoon ground black pepper (plus extra to sprinkle)
1 tablespoon finely shredded peeled ginger
5 tablespoons vegetable stock
2 tablespoons light soy sauce
2 teaspoons cornflour
1/2 teaspoon caster sugar
1 1/2 tablespoons vegetable oil
2 garlic cloves, finely chopped
200 g fresh oyster mushrooms, hard stalks removed, cut in half
200 g shiitake mushrooms, hard stalks removed
2 spring onions, sliced on the angle, for garnish
1 long red chili, seeded and finely sliced, for garnish


METHOD

1. Drain the tofu and pat dry with kitchen paper, cut into 2.5 cm cubes. Carefully place in a shallow dish and sprinkle with the sesame oil, light soy sauce, ground black pepper, and ginger. Leave to marinate for 30 minutes.

2. Mix the stock with light soy sauce, cornflour and sugar in a small bowl until smooth.

3. Heat the oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Add all the mushrooms and stir-fry for 3-4 minutes or until the mushrooms are cooked. Add the cornflour liquid, then carefully add the tofu, gently mix for 1-2 minutes. Taste, then adjust if you like.

4. Spoon onto a serving plate or into a bowl and garnish with the spring onion, chili, and a sprinkle of ground black pepper.

Location: South East Asia

Comments

Post a Comment

Popular posts from this blog

Indian Green Chicken Korma

Image
Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander po
Read more

Burmese Betel leaves with Savory Chicken

Image
Burmese Betel Leaves with Savory Chicken Recipe only Betel leaves are eaten throughout Southeast Asia and this Burmese betel leaves recipe with savory chicken is popular among the locals, the nut of this tree has become a problem with some people as it can become addictive. This is a fun and tasty recipe to make for something new. Give it a try if you can find fresh betel leaves. INGREDIENTS 2 tablespoons peanut oil 4 Asian shallots, finely sliced 2 garlic cloves, crushed 150 g chicken mince, or pork will just as well 2 tablespoons tamarind puree 1 tablespoon dried shrimp, chopped 2 tablespoons palm sugar 1 cm piece of ginger, grated 2 bird's eye chilies, finely chopped 1 tablespoon roasted peanuts, chopped 1 tablespoon chopped coriander leaves 16 betel leaves fresh lime wedges, for squeezing over the dish METHOD 1. Heat the oil in a wok and fry the shallots and garlic for a minute or two until they brown. Add the chicken and fry it until the meat turns opaque, breaking up any lump
Read more

Laotian Pork Sausage

Image
Laotian Pork Sausage Recipe only This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal.  INGREDIENTS 150 g pork shoulder mince 100 g sticky rice 3 tablespoons fresh galangal, finely chopped 3 tablespoons fresh lemongrass, white part only, finely chopped 5 fresh garlic cloves, finely cho
Read more