Wednesday, October 15, 2014

TOM KA WITH TOFU ENJOY DAN:

                       TOM KA WITH TOFU by CHEF DAN:
Serves 4

INGREDIENTS:
1 (14 Oz) firm tofu
1 (19 Oz) Mae Ploy coconut milk
2 cups chicken stock
2 cups water
2 tablespoons fish sauce
2 springs lemongrass, cut into 4-inch pieces, flattened with flat side of knife
2 tablespoon lime juice
4 garlic cloves
Thumb-size fresh ginger, minced
2 tablespoons butter.
1-pound shrimp, peeled and deveined
7 baby Portobello mushrooms, halved
1 tomato, diced
1 teaspoon (Sky Valley) Sriacha Chile sauce
1/4-cup fresh basil
2 cups bean sprouts

DIRECTIONS:
1.   Place tofu in a strainer between several paper towels and top with heavy pan.
2.   Let rest 30 minutes.
3.   Pat dry and lay flat and cut into 1/2-inch slices.
4.   Place broth water, coconut milk, fish sauce, lemongrass, zest, chili sauce, and season with salt and pepper.
5.   In a skillet over medium-high heat add butter when sizzling.
6.   Add tofu slices and stir-fry for 2 minutes.
7.   Set aside:
8.   Add mushrooms and ginger and sauté for 4 minutes.
9.   Add garlic and shrimp and sauté about 2 minutes.
10.                Add fried tofu,  to soup-pot and heat through.
11.                Remove from heat add tomato, lime juice, bean sprouts and basil and stir well.


ENJOY DAN:             BON-APPETITE!!

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