Stuffed Tofu
Tofu is often, perhaps even usually, eaten as part of a vegetarian meal, but it's also delicious when paired with shrimp or pork. This dish has some of the flavors and textures of Tod Mun , but the tofu adds a smooth texture and subtle flavor. For information on fish sauces like nam pla, see page 500. Serve this as an appetizer or as one of the centerpieces of a larger Asian meal.
- Corn, grapeseed, or other neutral oil for deepfrying
- 1 pound (1 package) firm tofu, drained and patted dry
- ¼ pound shrimp, peeled
- ¼ pound lean pork, trimmed
- 1 garlic clove, peeled
- 1 tablespoon nam pla
- Salt and black pepper to taste
- 1 scallion, trimmed and chopped
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 small fresh chile, preferably Thai, stemmed, seeded, and minced
Instructions:
- Pour 2 inches of oil into a deep heavy pot. Bring to 400°F over medium heat. Meanwhile, cut the tofu into 3-inch blocks at least 1 inch thick. Press the cubes between paper towels to dry well. Carefully slide the tofu into the oil and cook, turning occasionally, until golden brown and puffy, about 10 minutes. Work in batches to avoid overcrowding. Drain on paper towels and cool.
- Meanwhile, put the shrimp, pork, and garlic in a food processor and process until everything is minced well. Add the nam pla, salt, and pepper and process until pasty. Stir in the scallion. In a separate bowl, whisk together the soy sauce, vinegar, sugar, and chile until the sugar is dissolved. Set aside.
- Cut the fried tofu cubes in half diagonally to create tofu triangles. Spread the shrimp mixture on the tofu triangles. Spread the shrimp mixture on the uncooked side of each tofu triangle, pressing firmly. Heat 2 tablespoons oil in a large skillet over medium heat. Put the tofu triangles in the skillet, shrimp side down, and cook until the shrimp mixture is browned and cooked through, about 4 minutes. Drain on paper towels, then serve, with the dipping sauce.