Thai cuisine · Vegetable Dishes

Tao Hu Song Kruang

Crispy fried tofu with carrot, snow peas and mushrooms in a light soy sauce with ginger.

Ingredients · for 4 servings

• 400 g firm tofu
• 2 carrots
• 100 g snow peas
• 150 g button mushrooms
• 1 piece ginger (3 cm)
• 4 cloves garlic
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce (vegetarian version possible)
• 1 tsp sugar
• 1 tbsp cornstarch
• 200 ml vegetable broth
• 4 tbsp vegetable oil

Instructions

1. Drain the tofu under a weight for 10 min. and cut into 2 cm thick slices, slice the carrots diagonally into thin pieces, quarter the mushrooms and halve the snow peas lengthwise.
2. Finely chop the ginger and garlic, and stir the soy sauce, oyster sauce, sugar, cornstarch and broth into a smooth binding sauce.
3. Heat 2 tbsp oil in a nonstick pan and fry the tofu slices 3–4 min. per side until a golden crust forms; remove.
4. Heat the remaining oil in a wok, fry the ginger and garlic for 20 sec., then add the carrots and mushrooms and stir-fry for 3 min.
5. Add the snow peas, pour in the sauce and simmer 2–3 min. until it binds silkily and the vegetables are glossy and still crisp.
6. Fold in the tofu, warm through briefly and serve with jasmine rice in deep bowls.