Black Pepper Tofu

I had this fiery Black pepper tofu from a Thai Take out place a few days back and absolutely loved its bold and sizzling taste..

It’s a bit on the spicy side with all chilly, pepper corns and ginger..so please feel free to play around the spicy level as per you palate

Black Pepper Tofu

Ingredients

100 gms Firm tofu

3 tbspn Corn Flour

½ tspn Pepper powder

2 tspn Black pepper corns

1 tbspn Light Soy sauce

2 Shallots finely chopped

2 Cloves Garlic finely chopped

1 inch Ginger finely chopped

1 Red Chilly finely chopped

2 tbpsn Oil

Directions

Pat dry the tofu and cut it into ½ inch cubes

Add the corn flour, pepper powder and a pinch of salt to the tofu and toss so that the tofu is coated well.

Heat the oil in a pan and shallow fry the tofu until the crust is lightly browned on all sides

In the same pan, add the chilly, shallots, ginger and garlic and sauté well for few minutes 

Add the tofu, soy sauce and 2 tbpsn water.

Pound the pepper corn and add it to the pan 

Sprinkle a pinch of corn flour so that the sauce thickens.

Sauté for 3-4 minutes and serve hot J

Vegetarian Phad Thai

We got a chance to visit Phuket, Thailand few months back ..
And the local street food there is legend ….wait for it…dary….
Needless to say Phuket is a very beautiful place with lot of things to do..
Snorkeling is a must do when u r there…The underwater world is amazing with colorful tropical fish in all sizes and beautiful coral gardens

Ever since we came back from there I have been desperately trying to make Thai dishes..
My version of Green curry didn’t even come close to the version I had there..
In fact it didn’t even come anywhere near the Green curry we get it here in SingaporeL

However Phad Thai and Tom yam soup came closer to the version I had there…at least that is the verdict I got from my Hubby:-)

Pad Thai is a stir-fry dish of rice noodles, tofu, bean sprouts, egg and fish sauce. It is one of Thailand's best-known dishes.
Since I am a vegetarian, I conveniently omitted egg, fish sauce, Shrimp paste etc.

So here is the recipe

Ingredients
150 g Flat rice noodles
1 small red capsicum
I Onion
40 gms Bean Sprouts
4 Small Tofu puffs
2 Spring Onions
1 Garlic clove crushed
1 Chilli Padi/Small Red Chilli
1 table spoon sesame oil

For the sauce
1.5 tea spoon Sambal Chili paste
1 table spoon Lime Juice
2 tea spoon Soy sauce
A pinch of brown sugar.

For seasoning
Coriander Leave Chopped
Roasted peanut Crushed
Little bean sprouts

Mix all the ingredients for the sauce and keep aside.

Cook the noodles in boiling of water for 4 minutes and drain in a Colander. Pour some cold water on it so that it doesn’t become soggy

Heat the oil in a Wok. Once hot enough add in the chopped Garlic and Chilies. Sauté for a minute
Add in Onion and Capsicum and cook for a minute or two.
Once the onion becomes soft,Add in the Sprint Onion, Bean sprouts and Tofu puffs .
Add in the sauce and stir well
Add in the cooked noodles; stir well to coat the noodles with the sauce.

Sprinkle the bean sprouts, crushed peanuts and coriander leaves

This is my entry to  Celebrating Regional Cuisine event hosted by Sujana