Guest guest Posted May 21, 2008 Report Share Posted May 21, 2008 Tom Yam Gung with Tofu 2 tablespoons peanut oil 11 oz. firm tofu, cut into small bite-size cube pieces 5 cups good vegetable stock 1 tablespoon Thai chili paste (nam pick pow) grated rind of 1 kaffir lime 1 shallot, finely sliced 1 garlic clove, peeled and finely chopped 2 kaffir lime leaves, shredded 3 red chilies, seeded and shredded 1 lemon grass stalk, finely chopped 6 shiitake mushrooms, thinly sliced 4 spring onions, shredded 3 tablespoons hoisin sauce 3 tablespoons lime juice 1 teaspoon sugar 3 tablespoons chopped fresh coriander (cilantro) leaves salt and ground black pepper Heat the oil in a wok and fry the tofu cube for 4-5 minutes until golden, turning occasionally to brown on all sides. Use a slotted spoon to remove the tofu and set aside. Tip the oil from the wok into a large, heavy-based pan. Add the stock, chili paste, kaffir lime rind, shallot, garlic, lime leaves, two-thirds of the chilies and the lemongrass to the pan. Bring to the boil and simmer for 20 minutes. Strain the stock into a clean pan. Stir in the remaining chili, the shiitake mushrooms, spring onions, hoisin sauce, lime juice and sugar. Simmer for 3 minutes. Add the fried tofu cube and heat through for 1 minute. Mix in the chopped coriander and season to taste. serve at once in warmed bowls. Serves 4. Quote Link to comment Share on other sites More sharing options...
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