Pud Puk Sai Tao Hu

The cookout was a success, thank you Vero for letting us use your kitchen.  Five women, one kitchen, and lots of fun and good food.   We truly honored the Far East.  It was a feast of flavors.  On Vero´s Cocina al Minuto con Comida blog are all the juicy details.  I want to congratulate all the ladies for the amazing dishes.  We served food from India, Vietnam, the Philippines, Korea and Thailand.

By now you are wondering what does the title of the post means. Well, that was the name of my plate and translates to Vegetables with Tofu and Spinach and you eat it with delicious Jasmine Rice.  
Thai cuisine is among my top favorites and if you give it a chance, I know it will be your favorite too. 
Here we go: Pud Puk Sai Tao Hu


Ingredients*:

Photo by JACImages

• Peanut oil, for deep-frying 
• 8 oz. firm tofu, drained and cut into cubes 
• 2 tbsp. peanut oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 fresh red chili, seeded and sliced 
• 3 celery stalks, sliced diagonally
• 8 oz. mushrooms, sliced thickly
• 4 oz. baby corn
• 1 red bell pepper, seeded and cut into strips
• 3 tbsp. Red curry paste
• 1 3/4 cups of coconut milk
• 1 tsp soft light brown sugar ( I used 1/2 tsp of brown Splenda)
• 2 tbsp Thai soy sauce ( I used regular soy sauce)
• 5 cups of baby spinach leaves

Directions:

Photo by JACImages






The result:  An amazingly delicious Pud Puk Sai Tao Hu

1. Heat the oil in a skillet and deep fry the tofu cubes,  in batches, for 4-5 minutes, until crisp and browned. (next time I will use the fryer) Remove with a slotted spoon and drain on paper towels.
2. Heat 2 tablespoons of the oil in a wok and stir fry the onions, garlic, and chili until they start to soften. Add the celery, mushroom, baby corn and red pepper, and stir fry until they are soften. 
3. Stir in the curry paste and coconut milk and gradually bring to a boil.  Add the sugar and soy sauce and then the spinach.  Cook, stirring constantly, until the spinach has wilted.  Serve immediately, top with the tofu.  

Photo by JACImages

* I doubled the ingredients.

Buon Appetito!