Yield: 4 Servings
|1 \N||Chinese tofu cake|
|3 tablespoons||Corn OR peanut oil|
|1 small||Onion, sliced (1/4 cup)|
|1 small||Rutabaga, peeled, cut into 1/4-inch-thick|
|\N \N||Slices (2/3 cup)|
|¼ cup||Chopped ripe tomato, fresh or canned|
|1 teaspoon||Thin-sliced fresh hot green chili|
|2 teaspoons||Soy sauce|
|¼ teaspoon||Ground cuminseed|
1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and ¼ inch thick. Dry them well on paper towels.
2. Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu fromn sticking). Fry the tofu over moderate heat to a light-brown on both sides. Remove and set aside. Remove all but 1 tablespoon oil.
3. Brown the onion in the oil over moderate heat for 2 minutes. Add the rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover the skillet, and cook for 5 minutes.
4. Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more.
Serve warm with bread. An excellent side dish for vegetarians.
Note: Firm vegetables such as chayote and the white turnip with a mauve top can also be used in this preparation. The contrast of the browned tofu and the soft turnip is pleasant to the palate, and the flavorings give it an unusual and distinctive character.
From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin Brewer, Cooking Echo, 4/93