Baan Mae's Thom Khem Thaohu

2 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees, plus 10 seeded, peeled fresh lychees or drained canned lychees, quartered

5 Tbsp. sugar

1 14-oz. block firm tofu, cut into 1" cubes

Kosher salt

Pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions (optional) and steamed white rice (for serving)

Instructions

Step 1

Mix 3 Tbsp. sweet black soy sauce, 2 Tbsp. soy sauce, 2 Tbsp. black (Chinkiang) vinegar, 1 Tbsp. oyster sauce, 1 Tbsp. Chinese five-spice powder, and 1 tsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry in a small bowl to combine; set aside.

Step 2

Heat 3 Tbsp. vegetable oil in a medium saucepan over medium. Add one 2" piece ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, 3 Tbsp. finely chopped red onion, and 2 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees; cook, stirring often, until onion is softened, about 4 minutes. Increase heat to medium-high; stir in 5 Tbsp. sugar. Cook, stirring occasionally, until sugar melts and turns deep brown (think maple syrup), 6–10 minutes. Immediately add reserved soy sauce mixture and bring to a simmer. Reduce heat to low and carefully add one 14-oz. block firm tofu, cut into 1" cubes, and 10 seeded, peeled fresh lychees or drained canned lychees, quartered. Simmer until tofu is heated through and has absorbed some of the sauce, 5–7 minutes; season with kosher salt.

Step 3

Ladle stew into bowls and top with pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions if desired. Serve with steamed white rice.

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Seng Luangrath

Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.

Yield

4

Rating

—

Ingredients

3 Tbsp. sweet black soy sauce

2 Tbsp. soy sauce

2 Tbsp. black (Chinkiang) vinegar

1 Tbsp. oyster sauce

1 Tbsp. Chinese five-spice powder

1 tsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry

3 Tbsp. vegetable oil

1 2" piece ginger, peeled, finely chopped

2 garlic cloves, finely chopped

3 Tbsp. finely chopped red onion

2 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees, plus 10 seeded, peeled fresh lychees or drained canned lychees, quartered

5 Tbsp. sugar

1 14-oz. block firm tofu, cut into 1" cubes

Kosher salt

Pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions (optional) and steamed white rice (for serving)

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Mix 3 Tbsp. sweet black soy sauce, 2 Tbsp. soy sauce, 2 Tbsp. black (Chinkiang) vinegar, 1 Tbsp. oyster sauce, 1 Tbsp. Chinese five-spice powder, and 1 tsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry in a small bowl to combine; set aside.

Step 2

Heat 3 Tbsp. vegetable oil in a medium saucepan over medium. Add one 2" piece ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, 3 Tbsp. finely chopped red onion, and 2 Tbsp. finely chopped seeded, peeled fresh lychees or drained canned lychees; cook, stirring often, until onion is softened, about 4 minutes. Increase heat to medium-high; stir in 5 Tbsp. sugar. Cook, stirring occasionally, until sugar melts and turns deep brown (think maple syrup), 6–10 minutes. Immediately add reserved soy sauce mixture and bring to a simmer. Reduce heat to low and carefully add one 14-oz. block firm tofu, cut into 1" cubes, and 10 seeded, peeled fresh lychees or drained canned lychees, quartered. Simmer until tofu is heated through and has absorbed some of the sauce, 5–7 minutes; season with kosher salt.

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Ladle stew into bowls and top with pickled vegetables, thinly sliced chile, cilantro leaves with tender stems, and/or thinly sliced scallions if desired. Serve with steamed white rice.

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