Clay's Kitchen : Cambodian Recipes

Cambodian Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Sweet and Sour Tofu Salad

2 tablespoon vegetable oil
1 garlic clove, crushed
1 pound 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
8 ounce mangetout (snowpeas),trimmed and halved
4 ounce broccoli, trimmed and divided into florets
4 ounce thin green beans, halved
2 tablespoon sweet soy sauce
1 tablespoon tamarind concentrate
1 tablespoon soy sauce
1 tablespoon tomato purée
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 tablespoon sugar
1 tablespoon white vinegar
pinch of ground star anise
1 teaspoon cornflour
1 cup water

Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds. Add the tofu in baches 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 purée, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes. Mix the cornflour 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.

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