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21 December 2012,03:05 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a wok over a medium heat. Deep - fry all the ginger with stirring for 6 - 8 minutes.
  • Move the ginger with a slotted spoon until golden brown, then drain on kitchen paper.
  • Lower the bean curd cubes into the oil, in batches, and deep - fry for 5 - 6 minutes until lightly browned and soft inside. Drain on kitchen paper.
  • Remove most of the oil in the wok. Stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the sugar or honey, soy sauce, stock or water and tamarind puree or lime juice and stir on a low heat until slightly thickened.
  • Taste and adjust the seasoning. Add the bean curd and most of the crispy ginger and mix together.
  • Spoon into 4 warm serving bowls and garnish with the remainder of the crispy ginger.
  • Serve with a green or red curry.


  • Cooking Oil for deep-frying
  • 500 grams fresh root ginger, peeled, finely shredded
  • 1 kg firm bean curd (tofu), drained cut into 1 cm (½ inch) cubes
  • 4 garlic cloves, finely chopped
  • 100 grams coconut, palm or brown sugar
  • 4 tablespoons light soy sauce
  • 4tablespoons tamarind stock or water
  • 6 tablespoons tamarind puree

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