Tao Hoo Tod Kratiem Prik Thai Dum – Fried Garlic Tofu with Black Pepper Sauce
Tao Hoo Tod Kratiem Prik Thai Dum, or Fried Garlic Tofu with Black Pepper Sauce, is a popular Thai dish which is unique in that you could make it into three separate dishes. One dish would simply be ‘Tao Hoo Tod Kratiem’ which is ‘Fried Tofu and Garlic’. Traditionally that dish would be made with chicken or pork (see how in the video below). A second dish would be ‘Tao Hoo Prik Thai Dum’ which is ‘Fried Tofu in a Black Pepper Sauce’, and finally the third dish is a combination of both. Depending on which region you’re in, you may find any one of these three dishes.
can you buy diclofenac tablets over the counter What You Need: Serving size depends on your amount of Tofu. The amounts of most ingredients below is to your own preference. The following recipe is for using 1 package of Tofu.
1 package of Tofu – Choose from already fried tofu, or deep fry your own by chopping into small chunks and completely submerging them in hot oil (see in video below)
10 cloves of sliced Garlic
1 Pepper (either red, yellow, orange, green, or a combination) cut into slices
1 medium Onion cut into 1 inch chunks
1/4 cup chopped Spring Onion
Thai Chili Peppers – amount to your spice level
1 Tbsp Fresh Cracked Black Pepper – or more for your taste preference
1 tsp Fish Sauce or Soy Sauce
2-3 Tbsp Oyster Sauce – or Oyster Mushroom Sauce.
1 tsp Sugar
Oil for deep frying- preferably Coconut
1. Prepare your tofu. If it’s already deep fried then just make sure it’s in small chunks. If it’s raw then chop into small chunks and deep fry (seen in video below) by submerging in hot oil. The smaller the pieces the crispier it will be.
2. In a small bowl, prepare your sauce with the oyster sauce, fish sauce, black pepper, and sugar. If you need more sauce for your amount of tofu then double the recipe – or add to your taste preference.
3. Cut your garlic, peppers, onions and spring onions.
4. In a wok or frying pan, fry the garlic in coconut oil over high heat. You want it to be crispy but not burnt. If it’s close to being burnt you can remove it from the wok. If it’s not then you can leave it in while you fry the other ingredients.
5. Add the sauce into the pan and fry the peppers and onions for a few minutes (plus chilies which are optional)
6. Add the tofu (and garlic if it was removed) and stir all ingredients together.
7. Add the spring onion last and stir fry for 1 minute. Optional to add a few tablespoons of additional crispy onions and garlic (seen below).
8. Serve alone or with rice.
Watch how to make this dish and three others below in my Thai Cooking Class video: