Recipe - Dau Khuon Xao Lan (Curried Tofu Saute)

One half cup Vegetable stock or water
4 Tofu, firm, 3 ounce cakes, cut
crosswise into One half i
Vegetable oil for frying plu
s 1.One half tbs oil
1 Green bell pepper, cut or sliced up 1/
4 inch thick
1 Small onion, cut in thin wed
ges
One half teaspoon Curry paste or powder
One fourth cup Coconut milk
One half teaspoon Dried chile flakes, or to ta
ste
1 tablespoon Coriander
One fourth cup Chopped peanuts

1. Prepare the Vegetable stock and the rice and set aside. 2. In a large
skillet, heat 1/3 inch oil over mediumhigh 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.One half 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
Posted to EATL Digest 31 Jan 97 by Walt Gray waltgray@MNSINC.COM on Feb
1, 1997.