Follow these steps for perfect results
tamarind paste
boiling water
fish sauce
palm sugar
rice wine vinegar
rice stick noodles
Marinated Tofu
peanut oil
scallions
chopped
garlic
minced
eggs
beaten
salted cabbage
dried shrimp
bean sprouts
roasted salted peanuts
chopped
dried red chile peppers
freshly ground
lime
cut into wedges
extra-firm tofu
not silken
soy sauce
Chinese five-spice powder
Soak tamarind paste in boiling water.
Combine fish sauce, palm sugar, and rice wine vinegar.
Soak rice noodles in hot water.
Cut tofu into strips.
Strain tamarind paste and add to sauce.
Stir sauce ingredients.
Heat peanut oil in a wok.
Cook tofu until golden brown.
Remove tofu from wok.
Add scallions and garlic to wok.
Cook until fragrant.
Add eggs and scramble.
Add noodles, sauce, cabbage, shrimp, and bean sprouts.
Toss until heated through.
Transfer to serving dish.
Garnish with scallions, bean sprouts, and peanuts.
Serve with chile peppers and lime wedges.
Wrap tofu in a towel and press.
Refrigerate for 12-15 hours
Place pressed tofu in a container.
Combine soy sauce and five-spice powder.
Pour over tofu and refrigerate for 30 minutes.
Remove tofu from marinade.
Expert advice for the best results
Adjust the amount of chile peppers to your spice preference.
Use fresh ingredients for the best flavor.
Don't overcook the noodles; they should be al dente.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Garnish with fresh herbs and lime wedges.
Serve hot immediately after cooking.
Offer a side of extra peanuts and chile flakes.
Pairs well with the spices
Off-dry to balance the spice
Discover the story behind this recipe
One of Thailand's national dishes, popularized during World War II.
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