Garlic and Black Pepper Tofu
Seems unbelievable but the chili pepper was only introduced to Thailand some 200 years ago. Prior to the arrival of the nation's quintessential flavor and ingredient, the Thai people still loved spicy food as evidenced by these centuries' old dish. More typically made with boneless and skinless chicken, the recipe below utilizes tofu as a substitution without sacrificing any flavor.
Anytime you're stir-frying tofu be sure to cut it into the desired shapes/sizes and simmer in lightly boiling water for 5 minutes. Drain in a colander for 15 minutes then proceed with the recipe, thus preventing the tofu from falling apart when pan-fried.
2 TB shallots, minced
2 TB oyster sauce or vegetarian oyster sauce
1 tsp. brown sugar
1 1/2 t. coarse ground black pepper
1 tsp. cilantro root or stem, minced
2 TB vegetable stock, or more as needed
1 red or yellow or orange bell pepper, chopped
1 cup long beans, chopped (or use string beans)
1 block tofu, cubed
2 TB oil
Fry the cubed tofu in 1 TB of the oil until golden brown. Remove from pan.
Add garlic, shallots, oyster sauce, cilantro root, brown sugar, and pepper to food processor/mortar and process/pound until a smooth paste.
Add 1 TB oil to pan and fry paste for 1 minute, until aromatic.
Add blanched green beans, red pepper, tofu, and vegetable stock as necessary to make a sauce of medium thickness. Cook 3-5 minutes or until beans are cooked through.
Cafe Drake served this vegetarian entree alongside a bowl of Thai Tomato Soup.
THAI TOMATO SOUP
This was one we invented to use up an opened large can of tomatoes and a bunch of cilantro on the verge of wilting. It's a strong and acidic flavor, so if you're not a fan of the typically stringent nature of Thai soups, reduce the amount of chilies to create a milder experience.
Saute 2 chopped shallots in 2-3 T. of oil in a large saucepan. Add 2-3 T. of chopped ginger and a t. of powdered ginger. Stir well and pour in 4 cups or so of plain water - there is no need for stock here. Put about 7-8 whole or chopped canned tomatoes in the pot and season with salt and black pepper.
As the soup begins to simmer add: the well chopped roots and stems and leaves of 1/2 bunch of cilantro along with 3-4 chopped green chilies.
Simmer the soup, covered, over a low flame for 45 minutes. Allow to cool and then process in a blender until smooth. Return the soup to the pot and add approximately 1 T. of brown sugar (or more as to your taste). Lightly simmer the soup on a very low flame for 5 more minutes, adjust for salt and pepper and serve hot.
For a richer and more elegant soup, as a dinner party first course for example, this soup is amazing with the addition of 1/2 cup of heavy cream stirred into the saucepan just before serving. Although we haven't tried it yet, topping each bowl with a cooked shrimp or two couldn't be a bad idea.
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