Soups & Stewsbonappetit2.3
Baan Mae's Thom Khem Thaohu
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
👥 4 Servings👤 Seng Luangrath📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Mix 3 Tbsp. sweet black soy sauce, 2 Tbsp. soy sauce, 2 Tbsp. black (Chinkiang) vinegar, 1 Tbsp. oyster sauce, 1 Tbsp. Chinese five-spice powder, and 1 tsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry in a small bowl to combine; set aside.
. sweet black soy sauce3 Tbsp. soy sauce2 Tbsp. black (Chinkiang) vinegar2 Tbsp. oyster sauce1 Tbsp. Chinese five-spice powder1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry1 tsp
2
Heat 3 Tbsp. vegetable oil in a medium saucepan over medium. Add one 2" piece ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, 3 Tbsp. finely chopped red onion, and 2 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees; cook, stirring often, until onion is softened, about ⏱️ 4 minutes. Increase heat to medium-high; stir in 5 Tbsp. sugar. Cook, stirring occasionally, until sugar melts and turns deep brown (think maple syrup), 6–⏱️ 10 minutes. Immediately add reserved soy sauce mixture and bring to a simmer. Reduce heat to low and carefully add one 14-oz. block firm tofu, cut into 1" cubes, and 10 seeded, peeled fresh lychees or drained canned lychees, quartered. Simmer until tofu is heated through and has absorbed some of the sauce, 5–⏱️ 7 minutes; season with kosher salt.
. vegetable oil3 Tbsp2" piece ginger, peeled, finely chopped1. finely chopped red onion3 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees, plus 10 seeded, peeled fresh lychees or drained canned lychees, quartered2 Tbsp. sugar5 Tbsp14-oz. block firm tofu, cut into 1" cubes1Kosher salt
3
Ladle stew into bowls and top with pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions if desired. Serve with steamed white rice.
Pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions (optional) and steamed white rice (for serving)
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