Asian > Thai

Pohak with Tofu Recipe

Ingredients with Measurements:
- 1 lb. pohak (Hawaiian salted and dried fish)
- 1 block of firm tofu, drained and cut into small cubes
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/4 cup water
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame oil

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:

1. Rinse the pohak under running water to remove excess salt. Soak in water for 30 minutes to rehydrate. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
4. Add the rehydrated pohak and cook for 5-7 minutes until lightly browned.
5. Add the tofu, soy sauce, oyster sauce, brown sugar, water, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened.
7. Stir in the green onions and sesame oil.
8. Serve hot with steamed rice.


- Time:
Preparation time: 40 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the onion, garlic, and ginger
- Low heat for simmering the sauce
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 18g
- Protein: 25g

Substitutions for ingredients:
- Instead of pohak, you can use any other salted and dried fish.
- Instead of firm tofu, you can use silken tofu or chicken.

Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the dish.
- Use different sauces such as hoisin sauce or teriyaki sauce.

Tips and tricks:
- Soak the pohak in water for at least 30 minutes to rehydrate and remove excess salt.
- Drain the tofu well before cooking to prevent it from falling apart.
- Adjust the amount of soy sauce and brown sugar to your taste.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove until heated through.

Presentation ideas:
- Serve the Pohak with Tofu in a large bowl with steamed rice.

Garnishes:
- Garnish with chopped cilantro or sliced red chili peppers.

Pairings:
- Serve with a side of stir-fried vegetables or a simple green salad.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad

Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the dish is too salty, rinse the pohak again before cooking.

Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- Pohak is a traditional Hawaiian dish made from salted and dried fish.

Flavor profiles:
- Salty, savory, and slightly sweet.

Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Tangy, Spicy, Umami, Aromatic