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Writer's pictureEco-Logic Resort

Son-in-law tofu- Tahu Loog Keuy


The vegan version of a Thai dish, originally made with boiled and deep fried eggs. The story behind the funny name of the original dish: boiled eggs was the only dish a son-in-law was able to cook. One day, his mother-in-law came for a visit, and the son-in-law had to make her lunch. So he boiled eggs, then fried them and the end result was this dish. Of course, his mother-in-law loved it.

The special thing about this meal is the tamarind sauce that goes with it, and this sauce makes a great combination with deep fried tofu as a vegan version of the original Thai dish.


 

EGGS 'SON-IN-LAW'

Prep time: 15 minutes Cook time: 10 Total time: 25 minutes Serves: 4 portions


INGREDIENTS

  • 2 sprigs cilantro

  • 2 - 3 Dried whole chilis

  • 250 grams of firm tofu

  • 1 tablespoon vegan fish sauce

  • 3 tablespoons Palm Sugar

  • 2 - 3 spring onions (or dried onions)

  • vegetable oil

  • 2 teaspoons tamarind paste (if you have no tamarind paste, you can substitute it for substitute with 2 teaspoons fresh lime juice, mixed with 1 teaspoon brown sugar)

  • 2 tablespoons of water

EQUIPMENT

  • Wok

  • Skillet

  • Knife


PREPARATION

  • Drain the tofu and dice in cubes of 2,5 centimeter

  • Peel and thinly slice the spring onions

  • Add the dried tamarind to a bit of water for ca. 15 minutes, then squeeze the tamarind and discard. The tamarind water is used for the sauce later.


METHOD


TOFU:

  • Heat 1 tablespoon oil in awok and stir fry the tofu pieces for 5-10 mins. Gently stir the pieces to make sure that they do not break. The outside of the tofu will be slightly crisp, the inside will still be soft.

  • Drain and keep the fried tofu in a separate plate.

  • Turn down the heat and use the hot oil to quickly fry the dried chilies.

  • Scoop out the fried chilies and set aside.

  • Over the medium to medium low heat, add the sliced spring onion to the wok.

  • Stir to brown evenly for about 5 to 7 minutes.

  • Drain the fried spring onions and set aside

SAUCE:

  • Place a skillet on a low heat.

  • Add palm sugar, vegan fish sauce and tamarind water

  • Stir until the palm sugar is dissolved

  • Let the sauce cool down


SERVE

  • Place the tofu on a plate

  • Pour the sauce over the tofu .

  • Sprinkle the fried peppers and onions over it

  • Decorate with a some cilantro

 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!



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