Golden-fried bean curd with tomatoes

Yield: 4 servings

Measure Ingredient
1 pounds Firm tofu; well drained
1 cup Peanut oil for frying
4 \N Shallots; thinly sliced
4 \N Cloves garlic; thinly sliced
1¼ pounds Ripe tomatoes; seeded
\N \N And diced into 1/2-inch pieces
\N \N Vegetarian Nuoc Main; (recipe follows)
1 tablespoon Light brown sugar
½ cup Vegetable stock
1 teaspoon Rice wine vinegar
2 \N Green onions
\N \N White and green parts
\N \N Sliced diagonally for garnish
2 tablespoons Cilantro leaves for garnish
2 \N Minced garlic cloves
1 \N Minced and seeded serrano chilies; (1 to 2)
2 tablespoons Light brown sugar
2 tablespoons Fresh lime juice
¼ cup Rice wine vinegar
¼ cup Chinese mushroom-based soy sauce
\N \N (available in Chinese markets) or tamari.

VEGETARIAN NUOC MAIN

4 SERVINGS VEGAN

In Vegetarian Cooking for Everyone (Broadway Books, 1997), author Deborah Madison suggests serving this over Asian noodles, pasta or rice. Her Vegetarian Nuoc Main is an easy-to make tasty substitute for the traditional Vietnamese fermented fish sauce (called Nam Pla in Thailand).

Cut tofu into ¼-inch cubes. In wok or large, deep skillet, heat oil over medium-high heat. When hot enough to sizzle a drop of water, fry tofu in two batches until golden and firm, about 7 minutes. Remove tofu to paper towels. Carefully pour off oil. Return wok or skillet to heat and add 1 tablespoon peanut oil. When hot, add shallots and stir-fry 30 seconds. Add garlic and stir-fry 1 minute more. Add tomatoes, 2 tablespoons Vegetarian Nuoc Main and sugar. Stir-fry 1 minute, then reduce heat and simmer, covered, 15 minutes. Pour in stock, add tofu, and cook, uncovered and stirring frequently, until tofu is heated through, about 5 minutes.

Season to taste with rice wine vinegar and additional Nuoc Main Sauce.

Transfer to a serving bowl, garnish with green onions and cilantro.

NOTE: To make Vegetarian Nuoc Main, mix 2 minced garlic cloves, 1 or 2 minced and seeded serrano chilies, 2 tablespoons light brown sugar, 2 tablespoons fresh lime juice, ¼ cup rice wine vinegar, ¼ cup Chinese mushroom-based soy sauce (available in Chinese markets) or tamari.

PER SERVING:169 CAL.;9G PROT.;1G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 56MG SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page Converted by MM_Buster v2.0l.

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