Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of ground white pepper
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 2 stalks of green onions, chopped
- 1 red chili pepper, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Mu Kratha pan or any large skillet
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.
2. Heat the Mu Kratha pan or large skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
3. Add minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
4. Add the tofu pieces to the pan and stir-fry for 2-3 minutes until lightly browned.
5. Pour the sauce mixture over the tofu and stir-fry for another 2-3 minutes until the sauce is thickened and evenly coated on the tofu.
6. Add chopped green onions and sliced chili pepper to the pan and stir-fry for another 30 seconds.
7. Transfer the Mu Kratha fried tofu to a serving plate and garnish with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients:
- Firm tofu can be substituted with any other type of tofu or protein such as chicken or shrimp.
- Vegetable oil can be substituted with any other cooking oil such as canola oil or peanut oil.
- Soy sauce, oyster sauce, and fish sauce can be substituted with vegetarian or vegan alternatives.
- Red chili pepper can be substituted with any other type of chili pepper or chili flakes.
Variations:
- Add vegetables such as bell peppers, mushrooms, or broccoli to the dish.
- Use different sauces such as hoisin sauce or sweet chili sauce for a different flavor profile.
- Add peanuts or cashews for crunch.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into bite-sized pieces to prevent excess moisture in the dish.
- Use a non-stick pan or well-seasoned cast iron pan to prevent the tofu from sticking to the pan.
- Adjust the amount of chili pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover Mu Kratha fried tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mu Kratha fried tofu in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mu Kratha fried tofu on a bed of rice or noodles for a complete meal.
- Garnish with chopped cilantro or basil for added freshness.
Garnishes:
- Lime wedges
- Chopped cilantro or basil
Pairings:
- Thai iced tea or beer
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the tofu sticks to the pan, add a little more oil to the pan and use a spatula to gently scrape the tofu off the pan.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mu Kratha is a popular Thai hot pot dish that is typically cooked on a charcoal grill.
Flavor profiles:
- Salty, sweet, umami, and spicy
Serving suggestions:
- Serve the Mu Kratha fried tofu as a main dish or as part of a larger meal.
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Region: Thai