Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing
. The combination of the 2 works really well.
Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier.
Heat up a fry pan and drizzle
in the oil, add the tofu
until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok
over heat and add the water and sugar
. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize
and goes a golden amber color. Now add the ginger, galangal
, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce
and bring to a boil. Spoon the sauce over the tofu and eat while warm.