Phat Phak Khom Stir-Fry with Tofu

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 200g (7oz) firm tofu, cubed 200g (7oz) firm tofu, cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce (optional for non-vegetarian version) 1 tablespoon (15ml) oyster sauce (optional for non-vegetarian version)
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) fish sauce (optional for non-vegetarian version) 1 teaspoon (5ml) fish sauce (optional for non-vegetarian version)
• 1 teaspoon (5ml) chili paste (adjust to taste) 1 teaspoon (5ml) chili paste (adjust to taste)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the tofu cubes and stir-fry until golden brown and crispy. Remove from the wok and set aside.
3. 3.
   In the same wok, add the minced garlic and sliced onion. Stir-fry for a minute until fragrant.
4. 4.
   Add the shredded cabbage, bell pepper, carrot, and broccoli florets. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce (if using), lime juice, brown sugar, fish sauce (if using), and chili paste.
6. 6.
   Pour the sauce mixture into the wok and toss well to coat the vegetables.
7. 7.
   Add the tofu back to the wok and stir-fry for another minute to heat through.
8. 8.
   Remove from heat and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or enjoy as a standalone dish.

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to press the tofu before cubing it. Place the tofu between paper towels and place a heavy object on top to remove excess moisture.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.

Tips & Tricks

• For a non-vegetarian version, you can add shrimp or thinly sliced chicken to the stir-fry.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• To add a refreshing twist, garnish the dish with a squeeze of fresh lime juice before serving.
• If you prefer a saucier stir-fry, you can double the sauce ingredients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Phat Phak Khom Stir-Fry with Tofu hot as a main dish accompanied by steamed jasmine rice or noodles. It can also be served as a side dish alongside other Thai delicacies.

Presentation advice

To enhance the presentation, arrange the colorful stir-fried vegetables and tofu on a serving platter. Garnish with fresh cilantro leaves for a pop of green color.