Crab and Tofu Stir-Fry

Name: Crab and Tofu Stir-Fry
Yield: Serves Two
Cuisine: Thailand
Ingredients: 60 ml/4 tbsp vegetable oil; 250 g/9 oz silken tofu; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 1 fresh red chilli, seeded and finely chopped; juice of 1 lime; 30 ml/2 tbsp soy sauce; small bunch fresh coriander (cilantro), chopped, to garnish; 2 spring onions (scallions), chopped; 130 g/4½ oz/generous 1 cup baby corn, halved lengthways; 2 garlic cloves, finely chopped; 15 ml/1 tbsp Thai fish sauce; 115 g/4 oz white crab meat

Preparation info

Serves
Two

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

For a year-round light meal, this speedy stir-fry is the ideal choice. As you need only a little crab meat – and you could use the canned variety – this is a very economical dish.

Ingredients

250 g/9 oz silken tofu
60 ml/4

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Using a sharp knife, cut the silken tofu into 1cm/½ in cubes.
Heat the oil in a wok or large, heavy frying pan. Add the tofu cubes and stir-fry until golden all over, taking care not to break them up. Remove the tofu with a slotted spoon and set aside.
<