Pad Tua Thao Hu

Shrubbery's Note: I've been told that this is a popular dish in Seattle.

1/2 block extra-firm tofu, halved, then quartered and sliced into meaty strips
2 1/2 - 3 cups yard-long or green beans, cut 1 1/4" - 1 1/2"
3-4 cloves of garlic, crushed and chopped
1 tablespoon oyster sauce
1 shot fish sauce

For the sauce:

1/2 can coconut milk
1 teaspoon red curry paste, more if heat is desired
1 heaping tablespoon creamy peanut butter
1-2 tablespoons sugar
1 shot fish sauce

In frying pan at medium heat, pour in 2 tablespoons vegetable oil and add half of the garlic.
As the garlic begins to fry, add in tofu and cook until tofu gets light golden brown on both sides.
Move the tofu onto a serving plate, leaving enough oil to cook the beans.
Add the remainder of the garlic and the beans and cook until the beans soften somewhat but still retain most of their crunch.
Stir in oyster sauce and a shot of fish sauce, return the tofu to the pan and mix thoroughly.
Set aside on the serving plate.

For the sauce return pan to the stove and heat up the coconut milk.
Stir in the red curry paste and peanut butter and mix well with the coconut milk.
To thicken further, add 1-2 teaspoons more of the peanut butter.
Spoon in about 1-2 tablespoons sugar and a shot of fish sauce to taste.
Pour over the tofu and beans and serve 2-3 people.

Note: Make sure the tofu is well-drained and dry before cooking to reduce splashing and help it to fry.
Copyright © J. T. Hill 2000
No commercial reprint without express permission of author
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