Red Curry Paste   

Image via Wikipedia

Note: the red curry paste in Thai Hot and Spicy Tofu can be replaced by green or yellow curry paste as desired.

Ingredients

• 1 lb/500 g firm tofu (bean curd)
• peanut or other vegetable oil
• 2 or more cloves garlic, minced
• 1/2 lb/250 g any type of mushrooms, cleaned and thinly sliced
• 1 tbs Thai red curry paste (if unavailable, use 2 thin red chiles)
• 3 tbs Thai soy sauce
• 1 tsp fish sauce
• 1 tbs lime juice (or lemon juice)
• dark sesame oil (optional)

Method

1. Drain the tofu, place in a shallow bowl and place a plate on top of the block. Place a weight (such as a heavy bowl) on the plate to help press out excess water. Leave for at least 30 minutes.
2. Meanwhile, heat a couple of tablespoons of oil in a heavy frying pan or wok, over medium heat. Fry the garlic briefly, without letting it burn. Remove from the pan. In the same pan, fry the sliced mushrooms for a few minutes until softened. Remove from the pan and add to the garlic. Cut the tofu into small cubes and blot dry. Add a little more oil to the pan if needed and fry the tofu cubes, stirring gently, until golden on all sides. Remove from the pan and add to the mushroom garlic mixture.
3. Finally briefly  fry the Thai red curry paste (or the whole chiles if used), stirring so it doesn’t burn. Add back the tofu, mushrooms and garlic and mix gently. Reheat the Thai Hot and Spicy Tofu thoroughly. Sprinkle on the soy sauce and lime (or lemon) juice and stir. Add a few drops of dark sesame oil if desired.
4. Serve the Hot and Spicy Tofu (Bean Curd) with rice or noodles.

 Bottles of Fish Sauce (Nuoc Mam or Nam Pla)

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