dau khuon xao lan (curried tofu saute)

Categories
Vietnam
Vegetables
Yield
4 Servings
MeasureIngredient
½ cup Vegetable stock or water
Tofu, firm, 3 oz cakes, cut crosswise into 1/2 i
  Vegetable oil for frying plu s 1.1/2 tbs oil
Green bell pepper, sliced 1/ 4 inch thick
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 ⅓ 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 1.½ 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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