Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Audio Play Icon Headphones Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Garden Lifestyle

Wild Jungle Tofu

In Wild Jungle Tofu, the tofu absorbs the flavor of the rich herb paste.

Photo/Illustration: Kim Jaeckel


1 lb. firm tofu, cut into small cubes
1/4 tsp. black pepper
3/4 tsp. salt
1 Tbs. cornstarch
2 Tbs. canola oil
2 green chiles
1 stalk lemongrass, sliced thin
2 kaffir lime leaf lobes
1 Tbs. minced garlic
1 Tbs. minced shallot
1/2 tsp. shrimp paste
1/2 cup chicken or vegetable broth
1/2 cup coconut cream
1 tsp. sugar
1 to 2 Tbs. fish sauce
1/2 lb. green beans, cut about 2 inches long
1/2 lb. fresh oyster or white button mushrooms, cut up if large
1/2 lb. Japanese eggplant, cut into little-finger-sized strips
Handful of Thai basil, torn apart
2 to 3 fresh Thai hot peppers, thinly sliced crosswise (optional)

4 servings

In this recipe, yard-long beans can be used instead of green beans, and soy sauce can be substituted for the fish sauce.

In a small bowl, mix the tofu, black pepper, 1⁄4 tsp. of the salt, cornstarch, and 1 Tbs. of the canola oil. Set aside.

Put the green chiles, lemongrass, kaffir lime leaves, garlic, shallots, shrimp paste, and the remaining 1 Tbs. of canola oil into the bowl of a food processor and process into a paste. Set aside.

In a small bowl, combine the broth, coconut cream, sugar, fish sauce, and the remaining 1⁄2 tsp. salt. Set aside.

Set a large, nonstick skillet over high heat, and gently brown the tofu on all sides. Push the tofu to rest around the outer edge of the skillet.

Pour the herb paste into the middle of the skillet and stir constantly until lightly brown and the aroma is released, 1 to 2 minutes. At this point, blend the tofu with the herb paste, stirring so the tofu can fully absorb the paste.

Pour in the sauce, bring to a boil, and add the green beans. Cover and simmer  5 minutes (10 minutes if using yard-long beans). Add the mushrooms and eggplant and cook 1 to 2 minutes longer. The eggplant should be uniformly tender. Remove from the heat. Toss in the basil and the chiles. Serve over rice or noodles.

Recipe by Bich Nga Burrill
October 2000
from issue #29

View Comments


Log in or create an account to post a comment.

Related Articles

The Latest

Magazine Cover

Take your passion for plants to the next level

Subscribe today and save up to 44%

"As a recently identified gardening nut I have tried all the magazines and this one is head and shoulders above the pack."


View All

We hope you’ve enjoyed your free articles. To keep reading, become a member today.

Get complete site access to decades of expert advice, regional content, and more, plus the print magazine.

Start your FREE trial