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PrintSWEET & SOUR GINGER & BEAN CURD
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok over a medium heat. Deep - fry all the ginger with stirring for 6 - 8 minutes.
- Move the ginger with a slotted spoon until golden brown, then drain on kitchen paper.
- Lower the bean curd cubes into the oil, in batches, and deep - fry for 5 - 6 minutes until lightly browned and soft inside. Drain on kitchen paper.
- Remove most of the oil in the wok. Stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
- Add the sugar or honey, soy sauce, stock or water and tamarind puree or lime juice and stir on a low heat until slightly thickened.
- Taste and adjust the seasoning. Add the bean curd and most of the crispy ginger and mix together.
- Spoon into 4 warm serving bowls and garnish with the remainder of the crispy ginger.
- Serve with a green or red curry.
INGREDIENTS
- Cooking Oil for deep-frying
- 500 grams fresh root ginger, peeled, finely shredded
- 1 kg firm bean curd (tofu), drained cut into 1 cm (½ inch) cubes
- 4 garlic cloves, finely chopped
- 100 grams coconut, palm or brown sugar
- 4 tablespoons light soy sauce
- 4tablespoons tamarind stock or water
- 6 tablespoons tamarind puree
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