Vegetables with Tofu Dip, 'Pak Namjim Tofu'

Print

Click here to see our set of full-color cookbooks.

Ingredients

1 tbsp tamarind concentate mixed with 3 tbsp warm water
2/3 lb firm tofu
5 cloves garlic
7 shallots
7 large dried chiles (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

Method

Rinse tofu under cold running water, place in a bowl and mash with a fork. Peel and mince garlic and shallots. Place chiles 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 chiles. In a mortar and pestle combine chiles 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 chile 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.

Email This Recipe

Send this recipe to yourself or a friend.

Comments

Add a Comment

Related Recipes

Thai Pork Satay, 'Moo Satay'

Northern Thai Pork Curry, 'Gaeng Hanglay'

Southern Style BBQ Chicken, 'Gai Kor Rae'

Roasted Chile Paste in Oil, 'Prik Pao'

Find Another Thai Recipe