Pad Priew Waan (Sweet and Sour Stir-fry)
Ingredients: White vinegar, Oyster sauce, Soy sauce, Brown sugar, Sriracha (Thai hot sauce) · 20 min cook time · 450kcal · ~₩14,500
Ingredients
30ml White vinegar, 15ml Oyster sauce, 15ml Soy sauce, 15g Brown sugar, 10ml Sriracha (Thai hot sauce), 5ml Sesame oil, 300g Medium-firm tofu, 150g Grape tomatoes, 100g Pineapple, 100g Onion, 150g Bell peppers (any color), 100g Mini cucumber (Japanese/Persian), 50g Asparagus, 15ml Oil, 10g Chopped garlic, 20g Green onions, 20g Cashews, 200g Jasmine rice
Instructions
1. Combine white vinegar, oyster sauce, soy sauce, brown sugar, sriracha, and sesame oil in a bowl to make the sauce. Mix well.
2. If using tofu, fry medium-firm tofu until golden brown. If not frying, ensure you use firm or extra-firm tofu.
3. Heat a little oil in a wok or large pan. Add chopped garlic and cook until it starts to turn brown.
4. Add all the vegetables (tomatoes, pineapple, onion, bell peppers, cucumber, asparagus) to the wok at once. Cook until tender but still with a slight crunch.
5. Pour the prepared sauce into the wok with the vegetables and continue to cook, stirring, until the vegetables reach your desired tenderness.
6. Add the cooked tofu to the wok and toss to coat it with the sauce. Turn off the heat.
7. Stir in green onions and cashews for added flavor and crunch.
8. Serve immediately with jasmine rice. Garnish with extra cashews if desired.
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