Thai cuisine · Vegetable Dishes

Pad Dok Kalam Tao Hu

Cauliflower florets from the wok with golden tofu, garlic and light soy sauce, steamed tender-crisp rather than boiled soft.

Ingredients · for 4 servings

• 1 small cauliflower
• 300 g firm tofu
• 5 cloves garlic
• 3 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 120 ml vegetable stock
• 4 tbsp vegetable oil
• 2 spring onions
• 1/2 tsp white pepper

Instructions

1. Cut the cauliflower into bite-sized florets, slice the stem thinly, and cut the tofu into 2 cm cubes.
2. Finely chop the garlic, cut the spring onions into rings, and stir together the soy sauce, sugar, cornstarch, stock and white pepper.
3. Heat 2 tbsp oil in a wok and fry the tofu for 5–6 minutes until golden and firm all over; remove.
4. Add the remaining oil, fry the garlic for 20 seconds, then add the florets and stem slices and fry for 3 minutes, stirring, until the edges start to brown.
5. Pour in the sauce, cover the wok, and steam for 4–5 minutes until the cauliflower is tender-crisp and easily pierced with a knife.
6. Fold in the tofu and spring onions, toss once vigorously, and serve hot with jasmine rice.