Wild Jungle Tofu

In Wild Jungle Tofu, the tofu absorbs the flavor of the rich herb paste.

ingredient :

1 lb . firm tofu , cut into small cubes1/4 tsp . blackened pepper3/4 tsp . salt1 Tbs . cornstarch2 Tbs . canola oil2 unripe chiles1 still hunt lemongrass , sliced thin2 kafir corn slaked lime folio lobes1 Tbs . moderate garlic1 Tbs . mince shallot1/2 tsp . shrimp paste1/2 cup chicken or vegetable broth1/2 cup coconut cream1 tsp . sugar1 to 2 Tbs . fish sauce1/2 lb . green bean , cut about 2 inches long1/2 lb . impudent oyster or white button mushroom , cut up if large1/2 lb . Japanese eggplant , cut into footling - finger - sized stripsHandful of Thai basil , tear apart2 to 3 fresh Thai spicy peppers , thinly sliced crosswise ( optional )

4 servings

In this recipe , curtilage - foresighted beans can be used rather of green bean , and soya bean sauce can be substituted for the fish sauce .

In a little bowl , blend the bean curd , dark pepper , 1⁄4 tsp . of the salt , cornstarch , and 1 Tbs . of the canola crude . Set aside .

Put the gullible chili pepper , lemongrass , kaffir calcium oxide leaves , garlic , shallots , shrimp paste , and the remain 1 Tbs . of canola oil into the bowl of a intellectual nourishment CPU and process into a paste . Set apart .

In a small trough , combine the broth , coconut cream , loot , fish sauce , and the remaining 1⁄2 tsp . salt . go down apart .

Set a large , nonstick frying pan over in high spirits heat , and gently brown the tofu on all slope . crusade the bean curd to rest around the outer edge of the skillet .

Pour the herb library paste into the middle of the skillet and stir constantly until lightly brown and the odour is put out , 1 to 2 minutes . At this point , conflate the bean curd with the herbaceous plant paste , stirring so the tofu can fully immerse the paste .

Pour in the sauce , contribute to a boil , and add the unripened beans . Cover and simmer 5 minutes ( 10 minutes if using yard - long beans ) . add together the mushrooms and eggplant and prepare 1 to 2 minutes longer . The eggplant should be uniformly tender . transfer from the heating . Toss in the basil and the chile . Serve over rice or noodles .

formula by Bich Nga BurrillOctober 2000from topic # 29

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