Heavenly beancurd (Tau hou sawan)

His dish is a vegetarian adaptation of the original pork version. This is an interesting dish because of how the sauce is cooked. It is layers of salt from the soy sauce, acid from the vinegar, and sweetness from the sugar. The balance is critical, with the three flavors in harmony.

In addition, we normally think of Thai dishes as spicy; this dish is on the other side of the spectrum. Mild and elegant, highlighting the diversity of cuisines from the region.

This is a thin cookbook filled with outstanding vegan recipes. Simple recipes for traditional salads, fried foods, noodles, and curries, like this one, make this my go-to cookbook for vegetarian Thai cuisine. Vatch, as he is known, has published several cookbooks, runs some excellent restaurants worldwide, and teaches Thai cooking at his school.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1 tablespoon all-purpose flour

1/4 cup water

2 tablespoons of oil

2-3 cloves of garlic, minced

8 button mushrooms, stems removed and left whole

3 oz. broccoli stems, peeled and cut into batons

1 carrot, cut into diagonals

1 tablespoon Kikkoman soy sauce

1 teaspoon Kikkoman dark soy sauce

1/2 teaspoon sugar

1/2 teaspoon apple or white vinegar

1/2 teaspoon white pepper

8 oz. soft beancurd, cut into 12 pieces

Method:

Mix the flour and water into a slurry nd set aside.

Heat the oil in a wok on high heat. Add the garlic and cook for 10 seconds, until golden. Add the mushrooms and cook for 3 minutes, until softened. They will not be fully cooked and must retain their shape.

Add the broccoli stems and carrots, and cook for 2 minutes; they will soften slightly but still retain their crunch. Add the soy sauce, dark soy sauce, sugar, vinegar, and white pepper. Toss the ingredients in the sauce to coat. Add the flour slurry and cook; the sauce will thicken almost immediately. Take off the heat and allow it to cool. Do not allow the sauce to thicken completely.

To serve, add the beancurd ot a platter, spoon the broccoli stems and carrots around it, Top with a mushroom, and spoon the sauce over the dish.

Serve immediately