| Phat Tao-Hu Khaeng Kap Lai Phak - fried tofu with broccoli and bambushoots |
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Phat Tao-Hu Khaeng Kap Lai Phak fried tofu with broccoli and bambushoots Ingredients: 250 gr tofu 600 gr broccoli 200 gr white cabbage 3 shallots 250 gr bambushoots 1 chinese cabbage 200 gr beansprouts 1 tsp salt 3 tbsp light chinese soysauce 1 tbsp palmsugar 2 tbsp cornflour 3 tbsp water 100 ml water 4 tbsp oil Garnish: 2 tsp black pepper Preperation/method: Slice the white cabbage fine and the broccoli in pieces. Cut the tofu into small cubes. Cut the shallots and the bambu into slices. Cut the chinese cabbage into large chunks. Heat in a wok 2 tbsp of oil and fry the tofu golden brown and put it on a plate. Add the oil and fry the shallots for 1 minute. then addi the bambu and the broccoli and fry it for 3 minutes. Add the water, the kecap, the palmsugar and the salt. When the vegetables are nearly cooked then add the cabbages. Mix the cornflout with the water and add it. Add the tauge and the tofu and let it simmer for 3 minutes. Sprinkle the pepper on top and serve.
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