Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Firm tofu

  2. 1/4 cup 15g / 1/2oz Red onion - sliced

  3. 1 Green onion - chopped

  4. 1/4 cup 10g / 0.4oz Mint leaves - chopped

  5. 2 lbs 908g / 32oz Assorted vegetables - chopped

  6. 2 tablespoons 30ml Soy sauce

  7. 2 tablespoons 30ml Lime juice

  8. 1/2 teaspoon 2 1/2ml Ground toasted rice*

  9. 1 tablespoon 15ml Ground roasted chilies

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the tofu into cubes. Set aside on paper towels to drain. Heat a wok & add the tofu without oil. Stir-fry until heated through, but not crisp. Put in a mixing bowl. Add all the remaining ingredients except the assorted vegetables & lettuce. Mix thoroughly. Line a serving bowl with a layer of lettuce leaves & pour the saute over them. Serve surrounded by rice & assorted vegetables. *Heat uncooked rice over moderate heat until golden, stirring to prevent burning. When the color is uniform, remove from heat, cool & grind to a powder. It is best to use a mortar & pestle. +Roast whole chilies, stems too, in a dry wok until they darken. Be careful that they do not burn. Cool. Remove stems & seeds. Grind. William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"


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