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                  DAU KHUON XAO LAN (CURRIED TOFU SAUTE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            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
     1/2   ts           Curry paste or powder
     1/4   c            Coconut milk
     1/2   ts           Dried chile flakes, or to ta
                        -ste
   1       tb           Coriander
     1/4   c            Chopped peanuts

  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
        3    minutes per
    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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