Growing up in Thailand dinner was pretty much always rice with at least three accompanying dishes and chilli!! The lazy susan was a permanent fixture on the dinner table to ensure everyone could access all the dishes. Now in our family we pretty much still have rice with at least one meat dish and one vegetable dish most nights. Although I must say when my mum and I are trying to figure out what to cook each night I am very tempted to change our eating style to ‘meat and three veg’.
Tofu is one of those ingredients that we like to use because it can substitute a meat dish or bulk up a vegetable dish. The following recipe has a long ingredients list but is quite quick to cook.
2 Tbsp Pure Naturally Virgin Coconut Oil
900g Fresh Tofu, drained and pat dry
1 inch piece of ginger, julienned
2 spring onions, white parts sliced thinly and green part cut diagonally into 1 inch pieces
4 garlic cloves, sliced thinly
1 long red chilli, sliced thickly
1 cup chopped coriander leaves
1 Tbsp toasted sesame seeds
50 ml soy sauce (or tamari)
1/2 Tbsp fish sauce
1½ tsp sesame oil
1 Tbsp tamarind paste
1 tsp honey.
100 ml water
- Combine the sauce ingredients in a bowl and set aside.
- Heat 2 tablespoons of coconut oil in a frying pan on medium heat until hot then add the tofu pieces in batches. Fry until tofu is golden on all sides. Remove and set aside.
- If the pan is dry add ½ tablespoon of coconut oil, when hot add the ginger, white part of spring onion, garlic and chilli and fry on medium heat until fragrant.
- Add the sauce, once bubbling gently add the tofu pieces and green part of spring onion to the pan. Simmer for 5 minutes.
- Remove from heat and add chopped coriander and toasted sesame seeds.
- Serve with rice.