Thai Tofu Panang Yorkshires

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A delicious tofu curry is used to fill lightly spiced Yorkshires for a canapé with a difference. These churros are great plain or with any and all of the accompaniments. This thai tofu panang yorkshire recipe is featured in Season 4, Episode 4.

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Ingredients

  • For the curry paste
  • 2 large onions, roughly chopped
  • 2in piece galangal, peeled and grated
  • 2 bird’s-eye chillies
  • 4 garlic cloves
  • 3 kaffir lime leaves
  • 1½ tbsp dark soy sauce
  • 3 tbsp fish sauce
  • 1½ tbsp Thai shrimp paste
  • 6 tbsp tomato purée
  • 2 tbsp smoked paprika
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tbsp light brown sugar (firmly packed)
  • For the tofu
  • 2 tbsp peanut oil
  • 600g/1lb (5oz) extra-firm tofu, cubed
  • ½ red pepper, quartered and thinly sliced
  • ½ green pepper, quartered and thinly sliced
  • 500ml (18fl oz) coconut milk
  • 2 tbsp fish sauce
  • 1 lime, juice only
  • For the Yorkshire puddings
  • 6 tbsp vegetable oil
  • 200g (7oz) plain flour
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
  • ¼ tsp red chilli powder
  • ¼ tsp cumin powder
  • 200ml (7fl oz) full-fat milk
  • 4 medium eggs (only 200g (7oz) needed)
  • To garnish
  • handful Thai basil or coriander leaves
  • 3 limes, cut into wedges

Directions

  1. Preheat the oven to 475F.
  2. For the curry paste, put all the ingredients in a food processor and blend until smooth. If the paste is very thick, add a little water and blend again.
  3. For the tofu, heat the peanut oil in a wok or a large frying pan over a high heat, add the tofu and stir-fry for 10 minutes, turning, or until browned. Add the peppers and continue to stir-fry. Add the curry paste and cook for 2-3 minutes. Pour in the coconut milk, fish sauce and lime juice. Simmer for 15-20 minutes, or until most of the liquid has evaporated, then set aside.
  4. For the Yorkshire puddings, add a teaspoon of vegetable oil to each hole of a muffin tin. (You have enough batter for 18 small Yorkshire puddings.) Preheat in the oven for 10 minutes, or until the oil is smoking hot.
  5. Meanwhile, in a large bowl, mix the flour, sea salt, black pepper, smoked paprika, chilli powder and cumin powder together until well combined.
  6. In a separate bowl lightly whisk the milk and eggs. Add to the flour mixture and whisk until smooth. Set aside to rest in the fridge for at least a few minutes or ideally half an hour.
  7. Carefully remove the hot tins from the oven and using a measuring jug pour the batter evenly into each hole. Bake for 12 minutes, or until golden-brown and risen. Remove from oven and cool in the tins for few minutes, then remove and place onto a wire rack to cool further.
  8. To assemble, put the Yorkshire puddings on a serving platter. If necessary, gently push down in the middle of the Yorkshire to create a dip. Spoon a generous amount of the tofu mixture into them. Top each one with a Thai basil or coriander leaf. Arrange the lime wedges around the serving platter and serve.

Tips/Techniques

The curry filling is quite salty, if you don't enjoy salty food, you can halve the amount of soy sauce used. The curry also works well as a main meal for 4 people. Simmer the sauce for less time though, as it doesn't need to be so thick, and serve with rice. Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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