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Dau khuon xao lan (curried tofu saute)
Categories: Vietnam Vegetables
Yield: 4 Servings
| ½ |
cup |
Vegetable stock or water |
| 4 |
|
Tofu, firm, 3 oz cakes, cut crosswise into 1/2 i |
|
|
Vegetable oil for frying plu s 1.1/2 tbs oil |
| 1 |
|
Green bell pepper, sliced 1/ 4 inch thick |
| 1 |
|
Small onion, cut in thin wed ges |
| ½ |
teaspoon |
Curry paste or powder |
| ¼ |
cup |
Coconut milk |
| ½ |
teaspoon |
Dried chile flakes, or to ta ste |
| 1 |
tablespoon |
Coriander |
| ¼ |
cup |
Chopped peanuts |
|
3 |
minutes per |
1. Prepare the Vegetable stock and the rice and set aside. 2. In a large
skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu dry
with paper towels and add enough of the tofu slices to fill the pan without
overcrowding it. Cook until brown and crisp on both sides, about side. Drain on
paper towels. Repeat with the remaining tofu slices. 3. In a large skillet or
wok over high heat, heat the 1.1/2 Tablespoons oil and cook the pepper and the
onion, stirring, for 1 minute. Add the curry paste and cook, stirring one
minute. Add the stock, coconut milk, chili flakes, and tofu and simmer, stirring
occasionally, to heat through and thicken slightly, about 3 minutes. Sprinkle
with the ngo om and chopped peanuts and serve with rice. Source: Simple Art of
Vietnamese Cooking
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