Crab and Tofu Stir-Fry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
For a year-round light meal, this speedy stir-fry is the ideal choice. As you need only a little crab meat – and you could use the canned variety – this is a very economical dish.
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Ingredients
- 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
- juice of 1 lime
- 15 ml/1 tbsp Thai fish sauce
- 1 fresh red chilli, seeded and finely chopped
- 30 ml/2 tbsp soy sauce
- 2 spring onions (scallions), chopped
- small bunch fresh coriander (cilantro), chopped, to garnish
- 130 g/4½ oz/generous 1 cup baby corn, halved lengthways
- 115 g/4 oz white crab meat
- 2 garlic cloves, finely chopped
- 60 ml/4 tbsp vegetable oil
- 250 g/9 oz silken tofu
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