In the organic vegetable garden of the Thai Child Development Foundation we grow fresh peppercorns. We can dry them and grind them of course, but they are so good to use as a green vegetable. In this recipe the spicy flavor of the peppercorn goes wonderful with the the stir fried tofu and yellow curry. The yellow curry is also home made and vegan. This is a pretty spicy dish!
Stir Fried Tofu with Cashew nuts
Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 3 servings
INGREDIENTS
200 gram firm tofu
2 kaffir leaves
1 tablespoon fresh green peppercorns
2 tablespoons soy sauce
1 teaspoon coconut sugar
2 fresh red Thai chili pepper
2 tablespoons vegetable oil
2-3 teaspoons homemade yellow curry paste
EQUIPMENT
Wok
Knife
PREPARATION
Make the yellow curry paste
Drain the tofu and dice in bite size pieces
Slice the kaffir leaves thinly
Slice the Thai chili thinly
METHOD
Add2 table spoons of oil to the wok
Stir-fry the tofu, curry paste, green peppercorns and half of the sliced kaffir leaves over medium heat for about 3 minutes.
Add the soy sauce and sugar to taste.
Transfer to a serving dish and garnish with the rest of the kaffir leaves and chili pepper.
Serve with rice and some raw veggies.
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!