Thai Stir Fried Vegetables And Tofu - {Pad Phak Taohu}

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Thai Stir Fried Vegetables And Tofu - {Pad Phak Taohu}

 

2 hard tofu cakes

Peanut oil as needed

2 tablespoons thinly-sliced garlic

2 tablespoons thinly-julienned ginger

4 tablespoons julienned Thai chile peppers

1/4 cup thinly-sliced shallots/purple onions

1/4 cup bean sprouts

1/4 cup snow peas

1/4 cup thinly-sliced turnips

1/4 cup sliced water chestnuts

1/4 cup sliced green bell peppers

1/4 cup sliced mushrooms

1/4 cup cauliflower florets

1/4 cup broccoli florets

1/4 cup asparagus tips

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

 

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

saute 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.

Add the bean sprouts, stir very briefly to warm them,

but not cook them, and then serve with Thai jasmine

rice.

 

 

 

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