The people are so nice and they really welcome you into their homes. Compared to other south east asian countries, Laos is much cleaner and quieter.
Vang Vieng is a little town north of the the capital Vientien. Infamous for its tubing and boozy tourists.
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| This is My boyfriend and our friend from France, Tristan in Vang Vieng on my second trip to laos. |
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| This is Britta and I at a Restaurant in 2010! |
I ate this stirfry at one of the stilt restaurants and was blown away! I don't think its traditional Laotian but it was YUM.
I changed it up a bunch and guessed what was in the sauce. This way of cooking is a great way to get a bunch of flavour in your Tofu.
Smoked Tofu Laotian Stir-fry
Ingredients:
1 block smoked tofu
2 cloves of garlic
5 spring onions
4 tomatoes
1 tin of pineapple in juice or the equivalent in fresh pineapple
1 large handful of dried shitake mushrooms (I looove them so i use more)
1/4 cup soy sauce
Chilli paste or fresh chilli to taste
2 teaspoons sweet soy sauce
1 Tablespoon agave or other sweetener
1 Tablespoon of Chenkieng vinegar
2 teaspoons of chinese sweet bean paste
I pack thick rice noodles
Method:
Place the shitakes in a bowl and cover with warm water. Set aside to re-hydrate.
Place diced garlic, soys,vinegar, agave, sweet bean paste and cilli in large bowl and mix well. Pour out about 1/3 of the sauce into another bowl and set aside.
Cut tofu into 2 cm blocks and place in the larger bowl of sauce to marinate.
Once the shitakes are well hydrated, remove them from the water but keep remaining soaking liquid.
Add about 3 tablespoons of this soaking liquid to the marinating tofu and mix.
Chop the shitakes roughly.
In a hot wok, pour in tofu and marinade. Add the chopped mushies.
You want the tofu to soak up all the liquid so cook till the wok is dry.
Chop tomatoes roughly, place in wok. Add the pineapple and chopped spring onions.
Make sure your wok is really hot so you don't stew the vegetables.
Once the veg is hot through but still crunchy stir in cooked rice noodles.
Pour over remaining 1/3 of sauce left over from the marinade and coat noodles well in sauce.
Serves 4 hungry people!!!!
xx
Ingredients:
1 block smoked tofu
2 cloves of garlic
5 spring onions
4 tomatoes
1 tin of pineapple in juice or the equivalent in fresh pineapple
1 large handful of dried shitake mushrooms (I looove them so i use more)
1/4 cup soy sauce
Chilli paste or fresh chilli to taste
2 teaspoons sweet soy sauce
1 Tablespoon agave or other sweetener
1 Tablespoon of Chenkieng vinegar
2 teaspoons of chinese sweet bean paste
I pack thick rice noodles
Method:
Place the shitakes in a bowl and cover with warm water. Set aside to re-hydrate.
Place diced garlic, soys,vinegar, agave, sweet bean paste and cilli in large bowl and mix well. Pour out about 1/3 of the sauce into another bowl and set aside.
Cut tofu into 2 cm blocks and place in the larger bowl of sauce to marinate.
Once the shitakes are well hydrated, remove them from the water but keep remaining soaking liquid.
Add about 3 tablespoons of this soaking liquid to the marinating tofu and mix.
Chop the shitakes roughly.
In a hot wok, pour in tofu and marinade. Add the chopped mushies.
You want the tofu to soak up all the liquid so cook till the wok is dry.
Chop tomatoes roughly, place in wok. Add the pineapple and chopped spring onions.
Make sure your wok is really hot so you don't stew the vegetables.
Once the veg is hot through but still crunchy stir in cooked rice noodles.
Pour over remaining 1/3 of sauce left over from the marinade and coat noodles well in sauce.
Serves 4 hungry people!!!!
xx
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