This recipe is perfect for those who love the flavor and heat of ginger, or khing in Thai. This classic quick and simple recipe is influenced by Chinese food. This dish is a comforting, fragrant dish that is healthy and easy to make, it features a unique garlic-mushroom sauce.
Ginger Tofu (Pad Khing) [Vegan]
- 2 tablespoons (30 ml) tamari
- 2 tablespoons (30 ml) mushroom stir-fry sauce
- 2 tablespoons (28 g) brown sugar
- 1 teaspoon soybean paste (taojeaw)
- 8 tablespoons (120 ml) vegetable oil, divided
- 8 oz (228 g) firm tofu, cut into 1" (2.5-cm) squares
- 1 tablespoons (8 g) minced garlic
- 1/2 yellow onion, cut into 1" (2.5-cm) squares
- 1/2 red bell pepper, cut into 1" (2.5-cm) squares
- 1/2 green bell pepper, cut into 1" (2.5-cm) squares
- 1 cup (128 g) sliced carrot
- 8 button mushrooms, halved
- 2 tablespoons (30 ml) vegetable broth
- 2 green onions, cut into
- 2" (5-cm) lengths
- 1 cup (101 g) sliced celery
- 1/4 cup (24 g) finely sliced ginger
- Steamed jasmine rice, for serving
- To make the sauce, combine the tamari, mushroom stir-fry sauce, brown sugar and soybean paste in a small bowl and mix until well combined and the sugar has dissolved.
- Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat, add the tofu and fry for 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.
- Heat the remaining 2 tablespoons (30 ml) of oil in the pan over medium heat, add the garlic and fry until golden brown, about 10 seconds, then add the yellow onion, red and green bell peppers, carrot, mushrooms and vegetable broth and cook, stirring, until well combined and the vegetables have softened, about 1 minute.
- Add the fried tofu, green onions, celery and ginger, season with the sauce mixture and stir for 30 seconds to heat through.
- Serve with steamed jasmine rice.