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Arsip Tag: tofu
Prepare noodles: Meanwhile, place noodles in a large bowl; pour hot water over to cover. Don’t worry if they break a little; shorter noodles (even 6″ lengths) are common for pad thai. Let it soak for 10 minutes, after which they should be pliable but too al dente to enjoy without further cooking; longer soaks will turn the noodles mushy in the pan. Drain and set noodles aside.
Prepare the sauce: Stir together fish sauce, tamarind, brown sugar, and chili powder. Taste and adjust the flavor balance until it suits you, and it will almost certainly require some adjusting because ingredient intensity varies between brands. Ideally you’re looking for something salty followed by a mild sourness, a little sweetness, and a little lick of heat. You will add more heat and acidity at the end. Set this aside.
Crisp the tofu: Heat a large frying pan or a wok over high for a full minute, then add a tablespoon or two of oil and let this heat for a full minute too, and then add tofu cubes. Reduce heat to medium-high. Cook them until browned underneath, then use a thin spatula to turn them and cook some more, until all sides are golden and crisp. Drain on paper towels, and season while hot with a little salt and chili powder, to taste.
Cook the pad thai: Add another generous glug oil to the hot pan and, once very hot, cook garlic, shallots, and radishes for a minute, until they take on a little edge of color. Add noodles and sauce and cook until noodles absorb sauce, if needs longer to soften (you can use the edge of your spatula to try to cut them to get an idea if it’s still too firm), you can add 2 tablespoons water at a time until they’re fully cooked. You can break your noodles into shorter chunks, if you desire, with your spatula. Add half your bean sprouts and garlic chives (reserving the rest for garnishes) and toss to combine.
Push to the side, add crack your egg into empty part of pan. When halfway cooked, start scrambling, then mix into noodles. Add crispy tofu back to pan now, and toss to combine. Transfer to plate.
To finish: Around the rim, leave extra garnishes in a little piles. Squeeze lime juice over before eating (it really wakes it up).
Tamarind: This is the sticky brown acidic pulp from the pod of a tree of the pea family — it provides the signature faint sourness of pad thai. It comes in paste, and concentrate; I used the latter. Paste is the most common. To use it, reconstitute 1 part of the paste in 2 parts of water, and stir until combined. Typically, people add water to tamarind concentrate as well to use it in recipes, but I’m having us add water to the pan as needed to cook the noodles instead. Some people don’t like the intensity of tamarind. Pim says that if this is you, you use less and add white vinegar. Other swaps I’ve seen suggested online: a mixture of lime juice and brown sugar; a dab of ketchup (look, I’m just reporting here!) plus lime juice or plain vinegar.
Using other proteins: Almost all pad thai, even the most common with shrimp, has some tofu in it, usually a couple of tablespoons pressed tofu that comes in small blocks, which you can find at many Asian grocery stores. Here I’m calling for firm or extra-firm, which come in water and are easier to find, and making it the star of the show. If you’d like to use shrimp here instead, I’d estimate 6 medium fresh shrimp, peeled and deveined, per serving, and you can par-cook it with the garlic, shallot, and radish in the beginning. Don’t fully cook it, it will finish with the noodles and sauce over the next few minutes. If you’d like to use chicken or pork, I’d estimate 2 ounces, chopped in rough chunks, per serving, and cook is as you would the shrimp. Want to use none of the above? An extra egg might give your pad thai all the protein you wish for. Finally, quite often, the egg is cooked along with the shrimp in the beginning but I prefer mine added closer to the end so it’s a bit more present.
Eggs: Are optional in pad thai. In Thailand, they’ll ask you when you order it whether or not you want it. Sometimes it is scrambled in, other times a paper-thin omelet is poured made and the pad thai is wrapped inside it, like a crepe. I’ll save that for Pad Thai for Intermediates.
Palm sugar: Is the standard sweetener in pad thai, not brown sugar, but on this, I defaulted to what was already in my pantry. I think coconut sugar could be a good swap too. Palm sugar often comes in semi-solid blocks; you’ll want to scrape some off and warm it in the microwave or over another heat and it will loosen. For pad thai sauce, cooks will often melt the palm sugar in a pan and add the other sauce ingredients, just to warm them until liquefied. For palm sugar, you’ll want to use a bit more for the same level of sweetness; I’d use 3 teaspoons for every 2 here, but of course you’ll adjust this to taste too. Finally, palm sugar these days can be purchased in granulated form.
Fish sauce: Is salty and a little funky, and is the magic ingredient is so many of our favorite dishes. Between brands and even countries where its manufactured, saltiness and funkiness vary a lot. Vietnamese fish sauce is usually considered sweeter/less salty than Thai. Red Boat is one of the most popular; I had MegaChef and Squid brands around — the latter is probably the strongest/saltiest I tried. I haven’t tested it out, but vegetarian fish sauce is available. Here is a brand with good reviews; it sounds like you’ll want to use more to get the same intensity.
Sweet preserved radish: This provides a unique chewy sour/salty sweet flavor throughout in slightly crunchy bits I really enjoy it here, but I do think your pad thai can still taste good without it, you just might find you need a little more of the other sweet ingredients, such as tamarind and palm or brown sugar.
Shallots: I only spotted these in a minority of the recipes I perused, but made mine with and without them, and liked them here. I felt that the cooked shallot + pad thai sauce faintly reminded me of the preserved radish flavor, too, so definitely worth including if you can’t find the radishes. If you don’t have a shallot and are using the green part of scallions instead of garlic chives, might you use the white parts as you’d use the shallot here? Oh, I like the way you think.
Bean sprouts: Are crunchy and fantastic here. If you can’t find or get them, I bet shredded white cabbage or very thin juliennes of napa cabbage might provide a similarly refreshing crunch. I’d barely cook them.
I spotted black pepper tofu on Ottolenghi’s* Instagram last week, a fine place to gush over food. The recipe is from Plenty, an excellent cookbook that I happen to have, which means I could make it right away. However, rather than making it and then still feeling a loose obligation to make a vegetable side dish or salad, I decided to add eggplant. From there, everything went south. I don’t have three types of soy sauce. I can get them, theoretically, but I was feeling lazy about it. I was pretty sure five tablespoons of crushed peppercorns and eight thinly sliced red chiles would make my children run screaming from the room; 11 tablespoons of butter was a bit rich for my tastes. But here’s the thing with this and, I think, all recipes. Much ado is made about “internet recipe commenters” and their “I changed eight ingredients and it didn’t work, zero stars”-type presence on websites. I’m often asked how I don’t “lose patience” with these types of comments and here comes an opinion, you just know I had one brewing:
For the love of absolutely nothing holy, because this an internet recipe blog and not the 11th commandment, you are allowed to make every single recipe you come across any way you wish. Modify for the ingredients you have. Modify for the schedule you have or the free time you want. Modify for the nutrients you need. Recipes aren’t bibles; I am no goddess. I don’t find it annoying. I mean, we’re going to have to manage our expectations about the outcomes. Some changes work, some don’t, and we can talk about it, I’ll answer whatever I can as best as I can. But honestly the best thing you can do is to report back in the comments, that is, tell us what you changed and how it went, and help the next person with the question out.
Which is all to say [“Ugh, why are recipe headnotes so long?” lol] that I used one kind of soy sauce, a third of the butter, a tablespoon of black pepper, no chiles, I halved the tofu, added eggplant, and then I ultimately sheet pan-ed it. I didn’t only roast it because I’m nursing a hot pink two-inch burn on my forearm from dropping tofu in hot oil on the stove — if only 13 years of cooking experience here could have warned me about the ol’ water-oil issue — but because to make this entirely on the stove, you’ll need to fry tofu, and then the eggplant, and then make the sauce for 15 minutes and that adds up to a lot of time. By roasting the vegetables while you make the sauce, it comes together faster. Eggplant and tofu are fantastic together; the tofu holds its shape, the eggplant collapses and partly joins the sauce and the result was too dark and pretty to even bother garnishing with chiles or scallions, but you could. You’re in charge.
P.S. Remember when I got to interview him? That was fun.
Six Months Ago: Perfect Meatballs and Spaghetti
One year ago: Foccacia Sandwiches for a Crowd
Two years ago: Blackberry-Blueberry Crumb Pie
Three years ago: Summer Squash Pizza, Peach Melba Popsicles, and Chile-Lime Melon Salad
Four years ago: Raspberry Crushed Ice
Five years ago: Cold Noodles with Miso, Lime, and Ginger and Apricot Pistachio Squares
Six years ago: Charred Corn Crepes, Burst Tomato Galette with Corn and Zucchini and Strawberry, Lime, and Black Pepper Popsicles
Seven years ago: Pink Lemonade Bars and Charred Pepper Steak Sauce
Eight years ago: Sugar Plum Crepes with Ricotta and Honey
Nine years ago: Everyday Chocolate Cake and Zucchini and Almond Pasta Salad
Ten years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie
Eleven years ago: Cantaloupe Salsa and Plum Kuchen and Roasted Carrot and Avocado Salad
Twelve years ago: Summer Pea and Roasted Red Pepper Pasta Salad
Thirteen years ago: Huevos Racheros, Blueberry Crumb Bars, Napa Cabbage Salad with Buttermilk Dressing, and Quick Zucchini Sauté
Please read: To ensure this recipe is gluten-free, use soy sauce or tamari labeled clearly labeled as gluten-free. To make this dish vegan, use sugar or another sweetener instead of honey.
- 14-ounce package extra-firm tofu
- 2 pounds winter squash (such as kabocha or acorn)
- 3 tablespoons honey or brown sugar (see Note)
- 1/3 cup soy sauce (see Note)
- 1/2 to 2 teaspoons crushed red pepper flakes, or to taste
- 1-inch piece fresh ginger, peeled and finely grated
- 7 tablespoons vegetable or peanut oil, divided
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, very thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 scallions, trimmed and thinly sliced on the diagonal
- Juice of half a lime
Heat your oven: To 400°F. Cover 1 to 2 baking sheets with parchment paper for easy cleanup.
Prepare tofu and vegetables: Cut tofu into 1/2-inch slices, and then in half again. Halve and seed your squash — I like to remove the seeds with a metal soup spoon, which makes it much easier to get it clean. Cut squash into 1/2 to 3/4-inch thick wedges. If using two pans, you can arrange the squash on one and the tofu on another. If using one, try to puzzle them together as I do above; it will be more snug.
In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes (to taste), ginger, and 4 tablespoons of the oil. If using two pans, pour 2/3 of the marinade over the squash and 1/3 over the tofu, and turn each slice of squash over gently to coat on both sides. If using only one, use all the marinade, coating the squash and tofu together. In all cases, season the squash and tofu with salt and pepper.
Cook: Roast for 15 minutes, then using a thin metal spatula (this is my favorite), turn the squash and tofu chunks over. In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu. Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes.
Serve: Directly from the pan(s) or arranged on a serving plate. Scatter with sesame seeds and scallions, and squeeze lime juice over.