RECIPES OF VIETNAM

Dau Khuon Xao Lan (Curried Tofu Saute)

Ingredients :

1/2 cup

4

1 1/2 tbs

1

1

1/2 tsp

1/4 cup

1/2 tsp

1 tbsp

1/4 cup

Vegetable stock (or water)
Tofu (firm 3 oz cakes) (cut-crosswise into 1/2 inch)
Oil
Green bell pepper (sliced 1/4 inch thick)
Small onion (cut in thin wedges)
Curry paste (or powder)
Coconut milk
Dried chile flakes (adjust to taste)
Coriander
Peanuts (chopped)
Vegetable oil for frying

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

3. Pat the tofu dry with paper towels and add enough of the tofu slices to fill the pan without overcrowding it

4. Cook until brown and crisp on both sides, about 3 minutes per side and drain on paper towels

5. Repeat with the remaining tofu slices

6. In a large skillet or wok over high heat, heat the 1 1/2 tbsp oil and cook the pepper and the onion, stirring, for 1 minute

7. Add the curry paste and cook, stirring 1 minute

8. Add the stock, coconut milk, chili flakes and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 minutes

9. Sprinkle with the coriander and chopped peanuts and serve with rice