Tom Yam Gung with Tofu

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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.