Thursday, September 11, 2014

ឆាតៅហ៊ូ (ម្ហូបថៃ) - Thua Foo Khua - Stir-fried Tofu (Thai dish)

Thua Foo Khua - Stir-fried Tofu (Thai dish) 
This Thai Yai/Shan dish for sale all over Mae Hong Son combines ingredients essential to virtually every local dish: soybeans (in the form of tofu and thua nao, disks of dried soybean), garlic, tomatoes and turmeric. Use small, slightly sour tomatoes if you can and the firmest tofu you can find.


2 cups quartered cherry tomatoes 
2 tbsp vegetable oil
1 tsp ground turmeric (ម្សៅរមៀត)
½ cup minced (ground) pork (សាច់ជ្រូកមត់)
2 cups cubed firm tofu
salt, to taste
steamed rice, to serve

Chilli paste

2 tbsp sliced garlic cloves
4 tbsp sliced French shallots (ខ្ទឹមបារាំង)
25 small dried chillies

½ disk thua nao (see Note)


Using a mortar and pestle (ត្បាល់បុក), pound the chilli paste ingredients until you get a fine paste. Add the cherry tomatoes to the chilli paste mixture and combine well.

Heat the oil in a wok over medium heat. Add the turmeric and blend thoroughly with the oil. Add the chilli paste mixture and cook until the tomatoes have broken up completely and oil starts to emerge, about 5 minutes.

Add the pork and cook, stirring, until no longer raw, about 5 minutes. Add the tofu and stir to combine with the curry paste mixture – don’t be afraid to allow the tofu to crumble, although you don’t want a mush. If the mixture becomes too dry, add water. Continue to cook until the tofu is slightly broken up and heated through, about 5 minutes. Season to taste with salt.

Serve with steamed rice.


• Thua nao is dried soybean in disks. Substitute 1 tbsp tao jiao, the salted soybean condiment popular all over Southeast Asia and China.

Source: SBS Foods 

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