Thai Vegetables

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This recipe comes from the EMAZING Vegetarian Recipe of the Day. BL

 

Thai Vegetables with Tofu Dip

 

Ingredients

 

1 Tbsp tamarind concentrate, mixed with 3 tbsp warm water

2/3 lb firm tofu

5 cloves garlic

7 shallots

7 large dried chilies (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

 

Rinse tofu under cold running water, place in a bowl and mash with a fork. Peel

and mince garlic and shallots. Place chilies 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 chilies. In a mortar and pestle combine chilies 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 chili 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.

 

This recipe was reprinted with permission from ImportFood.com.

- Deborah Flowers

 

 

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| Proverbs 10:7a |

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