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Bon Appétit

Baan Mae’s Thom Khem Thaohu

By Seng Luangrath

2.0

(1)

Baan Mae's Thom Khem Thaohu
Photograph by Jared Soares

While quick in preparation, this robust one-pot stew from Baan Mae in Washington, DC (one of our Best New Restaurants of 2025), boasts a complex, salty-sweet flavor thanks to a clever combination of caramelized sugar, lychee, warming spices, and fiery ginger. The trick is to fully cook your sugar. Allowing it to properly caramelize is what gives the stew its complex flavor, so be patient and allow it to deepen in color before adding your sauce. This process might feel scary, but fearlessness will be rewarded with a richer flavor. Dropping the tofu directly in the sauce and allowing it to gently simmer in the flavorful hot tub transforms them into flavorful cubes perfect for serving over warm rice. Topped with fresh herbs and chile, the tofu strikes the perfect balance of flavors with just enough heat.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

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)

Preparation

  1. 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.

TagsMaindinnerVegetarianDairy FreeNut FreeOne-Pot MealsLaotianSoutheast AsianAsianStewSoup/StewLycheeFruitTofuBon Appétit

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