Name: Dau Khuon Xao Lan (Curried Tofu Saute)
Ingredients: 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; 3 minutes per

America today is a save-yourself society if there ever was one. But does it really work? The underdeveloped societies suffer from one set of diseases: tuberculosis, malnutrition, pneumonia, parasites, typhoid, cholera, typhus, etc. Affluent America has virtually invented a whole new set of diseases: obesity, arteriosclerosis, heart disease, strokes, lung cancer, venereal disease, cirrhosis of the liver, drug addiction, alcoholism, divorce, battered children, suicide, murder. Take your choice. Laborsaving machines have turned out to be body-killing devices. Our affluence has allowed both mobility and isolation of the nuclear family, and as a result our divorce courts, our prisons and our mental institutions are flooded. In saving ourselves we have nearly lost ourselves.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vietnamese	Viet, Vegetable	4	Servings

INGREDIENTS

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
	3	minutes per

INSTRUCTIONS

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
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
Posted to EAT-L Digest 31 Jan 97 by Walt Gray <waltgray@MNSINC.COM> on Feb
1, 1997.

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