Tofu, or bean curd, comes in several different varieties, from soft to quite firm. The softest, called silken tofu, has the best type of texture for this recipe. The strong flavourings used in the recipe are a perfect contrast for the tofu.
- Yield: 4
- ½ teaspoon dried shrimp paste
- 1 teaspoon small dried prawns (shrimp)
- 4 Asian shallots, roughly chopped
- ½ teaspoon white peppercorns
- 2 coriander (cilantro) roots
- 1 garlic clove, chopped
- 2 teaspoons grated ginger
- 1 tablespoon vegetable oil
- 27 fl oz 3 cups (750 ml) chicken stock or water
- 3 tablespoons tamarind purée
- 1 tablespoon palm sugar (jaggery)
- 2 tablespoons fish sauce
- 3 cm (1¼ in) piece of ginger, julienned
- 3 Asian shallots, smashed with the flat side of a cleaver
- 11 oz (300 g) silken tofu (bean curd), cut into 2 cm (¾ in) cubes
- 2 tomatoes, each cut into 8 wedges
- 1 tablespoon lime juice
- 2 tablespoons coriander (cilantro) leaves, for garnish
How to Make It
- To make the paste, use a pestle and mortar or a food processor to pound or blend the shrimp paste, dried prawns, Asian shallots, white peppercorns, coriander roots, garlic and ginger together.
- Heat the oil in a saucepan over low heat, add the paste and cook for 10–15 seconds, stirring constantly. Add the stock or water, tamarind purée, palm sugar, fish sauce and ginger. Simmer for 5 minutes to soften the ginger.
- Add the shallots, tofu, tomatoes and lime juice to the pan and cook for 2–3 minutes to heat through. Garnish with coriander leaves.