Special Diet

  • sunflower oil, for deep-frying
  • 300 g (10 oz) fresh root ginger, peeled, finely shredded
  • 500 g (1 lb) firm bean curd (tofu), drained, cut into 1 cm (½ inch) cubes
  • 2 garlic cloves, finely chopped
  • 40 g (1½ oz) coconut, palm or brown sugar, or 3 tablespoons clear honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons vegetable stock or water
  • 3 tablespoons Tamarind Purée (see page 90) or 2 tablespoons lime juice

Heat 5 cm (2 inches) of oil in a wok over a medium heat. Deep-fry all the ginger without stirring for 6–8 minutes. Move the ginger with a slotted spoon until golden brown, then drain on kitchen paper.

Lower the bean curd cubes into the oil, in batches, and deep-fry for 5–6 minutes until lightly browned and soft inside. Drain on kitchen paper.

Remove most of the oil, leaving 1½ tablespoons in the wok. Stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the sugar or honey, soy sauce, stock or water and tamarind purée or lime juice and stir on a low heat until slightly thickened. Taste and adjust the seasoning. Add the bean curd and most of the crispy ginger and mix together.

Spoon into 4 warm serving bowls and garnish with the remainder of the crispy ginger. Serve with a green or red curry.

Like This? Try These
More on Food