Tofu Radna

This is my own take on a thai dish I sampled while living in northern Thailand for five months. Chok dee (Good Luck or enjoy!)

• Ingredients:
• 8 oz. pack of tofu, cubed
• 100 g. chantaboon rice stick (Flat rice noodles from Thailand)
• 1 tbsp. peanut oil
• mound of fresh ginger root, peeled
• 3 garlic cloves
• 1 tbsp. fish oil
• 1/4 of a large lemon, squeezed
• fresh coriander leaves
• 1/2 tsp. ground cumin
• 1/2 tsp. ground paprika
• 1/8 tsp. hot chili powder
• 1 tsp. curry powder
• 1 onion, cubed
• 1 tomato, cubed
• 1/2 packet of coconut cream powder

Method:

1. Fry the tofu in a pan stirring occasional for about 10 minutes or until hard and slightly brown. Stir in the chili powder, paprika and cumin during the last 1-2 minutes of frying. Set aside.
2. Boil water in a pan and soak the noodles for about 10 minutes in the boiled water until thoroughly soft.
3. Meanwhile heat the peanut oil in a pan. Smash the ginger and mince the garlic. Fry them on a medium high heat along with the onion in the oil for a few minutes, stirring, until just before brown. Add the tomatoes and fry for another minute. Add the noodles and fry for a minute, add the fish oil and the squeezed lemon and curry powder, fry another minute.
4. Add 1 cup of water and cover, turning the heat down to medium. Once boiling, add the coconut powder and cook uncovered another five minutes or until sauce thickens.
5. Add the coriander leaves and serve.