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Cut the tofu into 12mm, ½” cubes and allow to drain for an hour or so.
Slit the fresh chillis and fry them in the oil in a wok. If the chilli blackens you can remove them. Add the tofu cubes and lightly brown them on all sides.
Grind the chopped chilli and spices into a powder. This can be done while the tofu is browning.
Sprinkle on the ground spices, lime leaf, lemon zest and ginger, stir fry for another minute to release the flavours. Next add the soy sauce and anchovy fillet piece, followed by the can of coconut milk. Turn down the heat and let it gently bubble away to reduce in volume. When you judge it to be reduced enough (?), stir in the bean sprouts.
Cook the noodles, drain thoroughly and add to the contents of the wok. Mix carefully so as to not break up the tofu cubes.
Adjust the seasoning, but you shouldn't have to add any salt as the anchovy and soy sauce fulfills that requirement.
Serve. Eat with fork and spoon a la Italiano.
from: Ken Hom "Travels with a Hot Wok" as seen on ABC TV
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