Recipe - Pebya Kha-O (Tofu And Turnip Saute)

1 Chinese tofu cake
3 tablespoon Corn OR peanut oil
1 small Onion, cut or sliced up (One fourth cup)
1 small Rutabaga, peeled, cut into
1/4inchthick
Slices (2/3 cup)
One fourth cup Chopped ripe tomato, fresh
or canned
1 teaspoon Thin cut or sliced up fresh hot green
chili
2 teaspoon Soy sauce
One fourth teaspoon Ground cuminseed
One half teaspoon Salt
One fourth cup Water

1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4
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 lightbrown 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 0871315246 Shared by: Karin Brewer,
Cooking Echo, 4/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini