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
