How to Make Laos Sweet and Sour Tofu Salad Asian Cooking Recipe Cuisine

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Laos Sweet and Sour Tofu Salad


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 3-5 Servings:

 2tbsp vegetable oil  

 1 garlic clove, crushed  
     
500 g/1lb tofu (bean curd),cubed  

 1 onion, sliced  

 1 carrot, cut into julienne strips  

 1 stick celery, sliced  

 2 small red (bell) peppers, cored, seeded and sliced  

 250 g/8oz mangetout (snowpeas),trimmed and halved  

 125 g/4oz broccoli, trimmed and divided into florets  

 125g/4oz thin green beans, halved  

 2tbsp sweet soy sauce  

 1tbsp tamarind concentrate  

 1tbsp soy sauce  

 1tbsp tomato puree  

 1tbsp light soy sauce  

 1tbsp chilli sauce  

 2 tbsp sugar  

 1tbsp white vinegar  

 pinch of ground star anise  

 1tsp cornstarch

 300ml cups water  

 Directions:

 Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the crushed garlic and cook for a few seconds.

 Add the tofu in batches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.

 Add the onion, carrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry  for about 2-3 minutes or until tender crisp.

 Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chili sauce, sugar, vinegar and star anise, mixing well to blend. Stir fry for a further 2 minutes.

 Mix the cornstarch with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.
Serve the salad immediately, warm. 
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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