Beancurd is a favourite food in Thailand, as well it should be. Nutritious, inexpensive, and a ready match for practically every other food and seasoning, it is a wonderful food. It is particularly favoured by vegetarians as the perfect substitute for animal protein; certainly, Buddhists have made it central both to their daily diet and to their festival celebrations.
Beancurd needs only to be spiced up a bit, something that Thai cooks do to perfection. I particularly enjoy this Thai-style beancurd dish; vegetarians may substitute soy sauce for the fish sauce. Both versions are delectable.
Drain the beancurd thoroughly, then set it on kitchen paper and continue to drain for 15 minutes. Gently cut into
Peel the lemongrass stalk to the tender whitish centre and finely chop it.
Heat the oil in a wok or large frying pan until it is hot, and deep-fry the beancurd in two batches. When each batch is lightly browned, remove and drain well on kitchen paper.
Drain off all but
© 2001 Ken Hom. All rights reserved.