World Cuisine

Ingredients
  • 1 tablespoon chopped fresh root ginger
  • 1 lemon grass stalk, finely chopped
  • 2 garlic cloves, chopped
  • 2 birds eye chillies, chopped
  • 1 teaspoon dried shrimp paste
  • 2 teaspoons tamarind paste
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 450 g (14½ oz) firm tofu
  • 2 tablespoons groundnut oil
  • 150 g (5 oz) French beans, chopped
  • 25 g (1 oz) toasted peanuts, roughly chopped, to garnish
Directions

Blend all the ingredients up to and including the sugar in a food processor to make a paste. Tip the paste into a shallow dish.

Drain the tofu and pat it dry with kitchen paper. Cut it into 20 equal-sized cubes and gently toss it in the prepared paste. Leave to marinate for 1 hour.

Heat the oil in a wok over high heat until the oil starts to shimmer. Add the tofu and stir-fry for 2–3 minutes until golden. Add the French beans and cook for a further 30 seconds. Garnish with a scattering of peanuts before serving.

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