Tao hoo pad pong karee (tofu stir fried with curry powder) เต้าหู้ผัดผงกะหรี่
Pad pong karee is a simple stir fry of Sino-Thai origins that uses the star ingredient of any old generic curry powder. I am a great fan of the texture the boil and fry method of tofu preparation imparts, but you can omit the step of simmering the tofu in salted water and deep frying it if you'd like. Should you skip this, add the tofu before the onion and stir fry until golden. The addition of silken tofu to the sauce adds texture but isn't necessary for the flavour.
Servings: 2
Ingredients
- 200 grams extra firm tofu cut into approximate 3cm by 1½ cm pieces
- Salt + water for boiling 1% ratio salt to water
- Oil for frying at least 2 cups
- ⅓ cup vegan cream or coconut milk
- 1 tablespoon nam prik pao (recipe in notes below)
- 110 grams soft or silken tofu optional
- 2 teaspoons sugar
- 2 teaspoons thin soy sauce
- 2 teaspoons seasoning sauce
- 2 teaspoons water
- 3-4 tablespoons vegetable oil
- 100 grams yellow onion, cut into thin wedges
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2-3 teaspoons curry powder
- 1 spring onion, angle cut into 1 inch pieces
- 1 piece Chinese celery cut into 1 inch pieces (optional)
- 1 long red chilli, sliced (optional)
- Coriander (optional)
- Toasted sesame seeds (optional)
Instructions
- Simmer the tofu for 15 minutes in salted water. Turn off heat and allow to cool. Drain and leave to dry on kitchen roll.
- Heat oil in a wok. Fry tofu until golden. Drain on kitchen roll.
- Whisk cream and nam prik pao together in a bowl. If using, add soft (or silken tofu) and lightly mash with a fork.
- Combine the sugar, soy sauce, seasoning sauce, and water in a another small bowl.
- Heat oil in wok or pan. Add onion and saute until soft. Then add garlic, ginger, and curry powder. Fry for a minute. Add tofu and fry for another 30 seconds. Add spring onion, chinese celery, and soy sauce mixture. Cook for another 30 seconds.
- Pour milk mixture over and simmer for a a minute or two. Taste and season.
- Garnish with sliced chilies, fresh coriander, and sesame seeds (all optional) and serve with steamed jasmine rice.
Notes
Additional recipes and resources: