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Thai Praram Tofu (Swimming Rama)

Crispy fried tofu and broccoli pieces are served with a satay type peanut sauce in this vegan recipe.

Thai Praram Tofu (Swimming Rama)

By  Sue Lau | Palatable Pastime

My recipe of the day is for Swimming Rama, (Thai Praram Tofu) which is sometimes also called Praram Long Song – or Lord Rama taking a swim.

It can be made either with broccoli  or spinach or those types of vegetables and is vegetarian. In this version, the Hindu God bathes in the luxuriousness of the Thai peanut sauce. You can also sometimes find this served with chicken, but for the most part it would generally be vegetarian so hence the tofu.

This is made with fried pressed tofu, which you can buy at an Asian market, or make it yourself if you have a little bit of time. It changes the texture quite a bit from using tofu straight out of the box, which is very soft.

To press tofu yourself, I refer you to the method from my  recipe for Mala Baked Tofu:

Basically what  you want to do after you  have it all pressed is to toss it in  some cornstarch, shake off the excess, and shallow fry it in oil in a skillet, then drain. You’d use about two blocks of extra-firm  tofu for this recipe (get it as firm as you can). Of course, I just grabbed a package of fried bean curd at the Asian market and crisped it up before adding to the dish. It made things so much easier for a weeknight.

And I only did half a recipe just being two of us here. I have extra sauce which will keep about one week, refrigerated. I  can serve that with appetizer satay kebabs, on things like Vietnamese soft rolls or even as a salad dressing. Something fairly simple, like iceberg with shredded carrots and cukes, as I might with a Japanese dressing.

Image result for geisha putting on a kimono gif

Not that kind of dressing!

Thai Praram Tofu (Swimming Rama)

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 16 ounces fried bean curd triangles
  • 16 ounces broccoli florets, steamed
  • steamed rice (optional)

Satay Peanut Sauce:

  • 1 (13.5 ounce can) unsweetened coconut milk
  • 1/2 cup unsweetened  peanut butter
  • 2 teaspoons grated ginger root
  • 1 teaspoon garlic paste
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red curry paste
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • sweetener of choice (to taste)

Method:

  1. Stir together sauce ingredients and heat.
  2. Serve sauce over steamed broccoli topped with fried tofu and rice on the side.

From the kitchen of palatablepastime.com

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Crispy fried tofu and broccoli pieces are served with a satay type peanut sauce in this vegan recipe.

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