Tofu Puffs with Egg Gravy
This tofu recipe is pure comfort, savory and flavorful with a range of satisfying textures. It was inspired by a tofu dish at Penang Malaysian & Thai Cuisine, a chain restaurant that first opened its doors in Queens, New York. There the restaurant serves a platter of deep-fried tofu rectangles with vegetables, all smothered in a thick Chinese-style white sauce with delicate flecks of egg. Our take on it uses the convenience of packaged tofu puffs found in the refrigerated or freezer section of some Asian grocery stores: Cubes or triangles of tofu that have been deep-fried, resulting in a light, porous texture. You can add them directly to the dish — no frying or special preparation necessary. They will absorb tons of sauce and develop a wonderfully meaty, chewy texture.
Pineapple Fried Rice (Khao Pad Sapparod)
I love serving this fried rice in a halved pineapple boat, as it always impresses. Thai fried rice usually does not contain egg like the Chinese version does, and the addition of curry powder gives a color and flavor boost. I also like using Chinese sausage for this rice, but you can use chicken breast, thighs or other proteins. If you want some spice, add chili garlic sauce.
Papaya Salad (Som Tum Thai)
Green papayas are readily available at Asian and Latin markets. They are the same long papayas eaten ripe, just picked green and young. If they are tough to find, you can sub in a julienned fruit or vegetable blend, including carrots, apples and cabbage—all work great for this recipe. Thai salted shrimp are little, orange, bay-sized shrimp that have been salted and dried. They add amazing umami and salty flavor to this and any dish.
Where to Find Great Thai Food from Coast to Coast 17 Photos
From zesty papaya salad to comforting coconut curry, here’s where to find great regional Thai cuisine across the country.
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