Het Phat Tao-huu (เห็ดผัดเต้าหู้)

Stir-fried Mushrooms with Tofu

This Chinese-style stir-fry dish contrasts the firm, meaty flesh of the mushrooms with the delicate silken texture of the tofu.

Het Phat Thao-huu

Ingredients

Het Phat Thau-huu ingredients

350 g firm tofu, drained and cut into 2 1/2 cm cubes
1 t sesame oil
2 T + 2 t light soy sauce
1/2 t ground black pepper, plus a little more to sprinkle at the end
1 T ginger, julienned
5 T water (or stock)
2 t cornflour
1/2 t sugar
1 1/2 T vegetable oil
2 garlic cloves, finely chopped
200 g oyster mushrooms, tough stalks removed, halved if large
200 g shitake mushrooms, stalks removed
2 spring onions, sliced diagonally
1 long red chilli, seeded and julienned

Method
  1. Marinade the tofu in the sesame oil, 2 teaspoons of light soy sauce, ground pepper and ginger for 30 minutes, turning occasionally.
  2. Mix the water with 2 tablespoons of light soy sauce, cornflour and sugar.
  3. Heat the oil in a wok and stir-fry the garlic until light brown.
  4. Add the mushrooms and stir-fry for 3-4 minutes until cooked.
  5. Add the cornflour mixture and the tofu.  Gently stir for 1-2 minutes trying not to break up the tofu.
  6. To serve, garnish with the spring onions, chilli and a little more ground black pepper.

Marinating tofuSizzling garlicMushrooms frying

Notes
  1. Thailand has a wide variety of different kinds of tofu.  There’s a broad division between soy bean-flavoured tofu and egg-flavoured tofu.  There’s also a division between softer and harder tofus.  The kind of tofu to use for this dish is the bean-flavoured harder tofu, in Thailand known as tao-huu mohmehn (เต้าหู้โมเมน).  To reduce the chances of its breaking up whilst cooking, one can lightly press it for an hour or so before cooking.  Put it in a dish and put a plate with a weight on top.  This will help expel some of the liquid.
  2. You can use other mushrooms – straw mushrooms would be good – but try to include some shitake for their dense texture.
  3. Serves 2 as part of a Thai-style meal.
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One Response to “Het Phat Tao-huu (เห็ดผัดเต้าหู้)”
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  1. […] Many dishes start with cooking the garlic in hot oil until it’s golden (see, for example, Het Phat Tao-huu – Stir-fried Mushrooms with Tofu). It doesn’t taste bitter, and similarly fried garlic […]



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