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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