Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 stalk of lemongrass, bruised and chopped
- 2 kaffir lime leaves, torn
- 2 cloves of garlic, minced
- 1 small shallot, sliced
- 1 red chili, sliced
- 1 tablespoon of tom yum paste
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 teaspoon of sugar
- 1/4 cup of water
- 1/4 cup of cornstarch
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. In a small bowl, mix together the tom yum paste, soy sauce, fish sauce, lime juice, sugar, and water. Set aside.
2. In a separate bowl, coat the tofu pieces with cornstarch.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat.
4. Once the oil is hot, add the tofu pieces and fry until golden brown and crispy. Use a slotted spoon to remove the tofu from the pan and set aside.
5. In the same pan, add the lemongrass, kaffir lime leaves, garlic, shallot, and red chili. Stir-fry for a minute or until fragrant.
6. Add the tom yum sauce to the pan and bring to a boil.
7. Add the fried tofu back into the pan and stir until the tofu is coated with the sauce.
8. Season with salt and pepper to taste.
9. Transfer the tom yum fried tofu to a serving dish and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 10g
Carbohydrates: 16g
Protein: 10g
Sodium: 720mg
Sugar: 4g
Substitutions for ingredients:
- Tom yum paste: Thai red curry paste
- Soy sauce: Tamari sauce
- Fish sauce: Worcestershire sauce
- Cornstarch: All-purpose flour or rice flour
Variations:
- Add vegetables such as bell peppers, mushrooms, or snow peas.
- Use shrimp or chicken instead of tofu.
- Make it vegetarian by omitting the fish sauce.
Tips and tricks:
- Make sure to drain the tofu well before frying to prevent excess moisture.
- Use a non-stick pan to prevent the tofu from sticking.
- Adjust the amount of chili 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 the tom yum fried tofu on a bed of steamed rice or with noodles.
Garnishes:
Chopped cilantro, sliced red chili, or lime wedges.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Stir-fried vegetables or a cucumber salad.
Troubleshooting advice:
- If the tofu is not crispy, increase the heat and fry for a few more minutes.
- If the sauce is too thick, add more water.
Food safety advice:
Make sure to cook the tofu until it is golden brown and crispy to prevent foodborne illness.
Food history:
Tom yum is a spicy and sour soup that originated in Thailand. It is typically made with shrimp or chicken, but can also be made vegetarian.
Flavor profiles:
Spicy, sour, and savory.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Thai