Vegetables with Tofu Dip, 'Pak Namjim Tofu'
For 4 Person(s)
- 1 Tablespoon Tamarind Concentate Mixed with 3 tbsp warm water
- 3 Pounds Firm Tofu
- 5 Cloves Garlic
- 7 Shallots
- 7 Large Dried Chiles (less if desired)
- 1/3 Pound Fresh (medium/small size) mushrooms
- 3 Medium-Sized Tomatoes, coarsely diced
- 1 Small Head iceberg lettuce
- 2 Carrots, Peeled and Sliced into 1/8
- 1 Cucumber, Peeled and sliced into 1/8
- 1 Teaspoon Salt
- 1 Cup Vegetable Oil
- 1/4 Cup Thin Soy Sauce
- 2 Tablespoons Palm Sugar
Method for Vegetables with Tofu Dip, 'Pak Namjim Tofu'
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.