sap bapi is a traditional Thai dish that is traditionally served for the first evening meal of the Thai New Year. The dish is a combination of curry, eggplant, and vegetables that are marinated in a sweet soy sauce. The dish is often served with rice or a sandwich of tofu or tempeh.
I’ve been meaning to try it for a while. I’ve seen some versions but it just seems like you need to be in Thailand to get one. However, this particular sapp bapi is the only version available in the U.S. and this is the version that I have. It’s a thick, chewy, sweet and spicy dish that is similar to bao bap but made with tofu instead of rice.
It’s the first time I’ve had this dish and it is pretty good. The sauce is a little strong for my taste, but its worth it. And I can see it would make a good appetizer dish.
Sap bapi is a Thai dish made with thick, chewy, sweet and spicy tofu. Its name literally translates to “sap” which means “tooth” in Thai. The dish is very reminiscent of bao bap, but the two dishes are very different. Bao bap is made with rice, but sapp bapi is made with tofu. So far Ive only tried a few dishes, but I think I like this one the best.
The dish is made on a high heat stove, so make sure you are using a high quality tofu. If you use lower quality tofu, you may not be able to do the job. This dish is available on Amazon.com.
I think tofu is one of the most versatile foods out there, and this particular dish is the best Ive made so far. The sapp bapi dish is very similar to bao bap, except it is made with tofu, not rice. The only difference is that the ingredients are very similar, so it is easy to find a dish that will make you happy.
The dish sounds a bit intimidating, but it is really not, so get the ingredients for just a few minutes and you’ll see what I mean. Put the tofu in a bowl, then add the garlic, ginger, fish sauce, and soy sauce. Stir until it starts to thicken, then stir in the other ingredients. After about a minute, stir in the egg and then add the green onions. Finish by adding the bean sprouts.
Here’s another tip if you’re looking to make this dish at home: You should use frozen tofu. It’s way easier to make this dish with than fresh (not to mention much tastier). You can use tofu that’s already defrosted, but I find that the texture is just a bit sourer than fresh tofu.
You can also use it for any kind of vegetable dish (vegetarian or not). It will add a nice touch of flavor and texture.
I’ve used frozen tofu in countless recipes, and I actually found that it was the easiest thing to make to use up my leftover tofu. The only thing I always do is to place it in the fridge and let it defrost a bit before adding the green onions and the bean sprouts. There isn’t really much to it once you get the recipe down.