My lovely friend Simon grew up in Thailand, and learned to cook there. One festive season in our (very) early 20s we spent Christmas day together. A very drunken, very gluttonous Christmas. He made this as a starter. It was glorious. Simon's been off travelling around the globe working the sailing circuit the past few years, but he's back in town and I managed to corner him and get him to tell me his lovely recipe (I was far too inebriated to remember the first time around!). In exchange I had to promise to edit his novel for free ... but, boy, was it worth it.
- 200g tofu
- One lime
- Fresh ginger (grated)
- Soy sauce
- Spring onion
- Thai-style pancakes
- Yellow bean sauce
- Marinate your tofu in the soy sauce, fresh ginger and lime juice overnight.
- Slice your spring onion and cucumber into fine thin batons.
- Rip the tofu into pieces and deep fry in vegetable oil for about five minutes.
- Take the tofu out of the oil and blot well with kitchen roll.
- Compose your pancake rolls by placing the strips of spring onion and cucumber onto a pancake (heat the pancakes in a lidded plastic container with a corner cut off for five seconds in the microwave before serving), add the tofu strips and top with room temperature yellow bean sauce.
- Roll and serve.