Thai cuisine · Vegetable Dishes

Pad Priew Wan

Sweet-and-sour stir-fried vegetables with pineapple, cucumber and bell pepper, bound in a tamarind-tomato sauce with tofu.

Ingredients · for 4 servings

• 300g firm tofu
• 2 bell peppers, mixed colors
• 1 cucumber
• 200g pineapple chunks
• 2 tomatoes
• 1 onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp tamarind paste
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 3 tbsp oil

Instructions

1. Cut the tofu into 2cm cubes and press between paper towels under a weight for 10 minutes; cut the bell peppers, onion and tomatoes into bite-sized pieces.
2. Halve the cucumber lengthwise, scrape out the watery seeds with a spoon and cut the rest into thick half-moons – without the seeds it stays crisp in the wok.
3. Stir the tomato paste, tamarind paste, light soy sauce, palm sugar and 100ml water into a smooth sauce.
4. Heat the oil in the wok until very hot and fry the tofu cubes for 5–6 minutes, turning, until golden all over; add the chopped garlic for the last minute.
5. Add the onion and bell pepper and fry for 2 minutes, then fold in the tomatoes, cucumber and pineapple and toss for another 2 minutes.
6. Pour in the sauce and simmer uncovered for 2–3 minutes, until it clings glossily to the pieces, and serve at once while the vegetables still have bite.