Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 cup of chopped Phak Tiu Daeng (Thai red spinach)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of vegetable broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red curry paste and stir for 1 minute until well combined.
4. Add the tofu and stir-fry for 2-3 minutes until lightly browned.
5. Add the soy sauce, brown sugar, and lime juice and stir to combine.
6. Add the Phak Tiu Daeng, red and green bell peppers, and vegetable broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 16g
Protein: 9g
Sodium: 580mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Phak Tiu Daeng can be substituted with regular spinach or kale.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use shrimp or chicken instead of tofu for a non-vegetarian version.
- Add a tablespoon of fish sauce for a more authentic Thai flavor.
Tips and tricks:
- Drain the tofu well before cooking to prevent it from getting too watery.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the bottom.
- Adjust the amount of red curry paste according to your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of steamed rice.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the tofu is sticking to the bottom of the wok or skillet, add a little more oil.
- If the vegetables are not tender enough, add a little more vegetable broth and simmer for a few more minutes.
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to prevent foodborne illness.
Food history:
Phak Tiu Daeng is a type of Thai red spinach that is commonly used in Thai cuisine.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai