GNcareers, from Gulf News

Thai Tofu and Vegetable Stir Fry

RecipesImage Credit: Supplied

Firm tofu, cubed 2 cups
White/red onion, chopped 1/4 cup
Garlic, minced 6-7 cloves
Galangal (blue ginger), sliced thinly 1-inch piece
into matchstick-like pieces
Fresh red chilies, small 1-2 pcs
Carrot, medium, sliced 1 pc
Shiitake mushrooms 5-6 pcs
Broccoli, cut into florets
Red pepper, sliced 1 pc
Handful of basil
Fish sauce 1tbsp
Cooking oil 4-6tbsp

½tbsp cornstarch dissolved in 3tbsp of soy sauce

Coconut milk 2-3 cups
Chicken stock 3tbsp
Soy sauce 2tbsp
Fresh lime juice 4tbsp
Chili flakes ½tsp
Brown sugar 2 ½tsp

Method of Preparation:
Place tofu cubes in a bowl and mix with the marinade. Heat 2-3 tbsp. of cooking oil in a pan. Stir-fry marinated tofu for 3-4 minutes or until lightly brown on all sides; set aside to cool. Combine sauce ingredients, stirring well until sugar is dissolved. Set aside.

In another pan, heat 2-3 tbsp. of cooking oil and add onion, garlic, galangal and chilies. Stir-fry; add mushrooms and carrots, then add 3-4 tbsp. of stir-fry sauce. Lightly fry for 2-3 minutes.

Add broccoli, red pepper and half of the stir-fry sauce. Simmer vegetables until cooked but still crisp and green. Add the tofu and the rest of the sauce. Remove from heat and add 1tbsp. of fish sauce and a handful of basil leaves keeping 2-3 leaves for garnish. Mix well. Serve hot.

Did you know...
Galangal is a member of the rhizome family closely resembling ginger in appearance. It contains anti-inflammatory properties as well as antioxidants.


Source: Courtesy of Tangerine Restaurant, Business Bay for Classifieds