| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Vegtime1 | 4 | servings |
INGREDIENTS
| 1 | lb | Firm tofu; well drained |
| 1 | c | Peanut oil for frying |
| 4 | Shallots; thinly sliced | |
| 4 | Cloves garlic; thinly sliced | |
| 1 1/4 | lb | Ripe tomatoes; seeded |
| And diced into 1/2-inch pieces | ||
| Vegetarian Nuoc Main; (recipe follows) | ||
| 1 | tb | Light brown sugar |
| 1/2 | c | Vegetable stock |
| 1 | ts | Rice wine vinegar |
| 2 | Green onions | |
| White and green parts | ||
| Sliced diagonally for garnish | ||
| 2 | tb | Cilantro leaves for garnish |
| 2 | Minced garlic cloves | |
| 1 | Minced and seeded serrano chilies; (1 to 2) | |
| 2 | tb | Light brown sugar |
| 2 | tb | Fresh lime juice |
| 1/4 | c | Rice wine vinegar |
| 1/4 | c | Chinese mushroom-based soy sauce |
| (available in Chinese markets) or tamari. |
INSTRUCTIONS
VEGETARIAN NUOC MAIN 4 SERVINGS VEGAN In Vegetarian Cooking for Everyone (Broadway Books, 1997), author Deborah Madison suggests serving this over Asian noodles, pasta or rice. Her Vegetarian Nuoc Main is an easy-to make tasty substitute for the traditional Vietnamese fermented fish sauce (called Nam Pla in Thailand). Cut tofu into 1/4-inch cubes. In wok or large, deep skillet, heat oil over medium-high heat. When hot enough to sizzle a drop of water, fry tofu in two batches until golden and firm, about 7 minutes. Remove tofu to paper towels. Carefully pour off oil. Return wok or skillet to heat and add 1 tablespoon peanut oil. When hot, add shallots and stir-fry 30 seconds. Add garlic and stir-fry 1 minute more. Add tomatoes, 2 tablespoons Vegetarian Nuoc Main and sugar. Stir-fry 1 minute, then reduce heat and simmer, covered, 15 minutes. Pour in stock, add tofu, and cook, uncovered and stirring frequently, until tofu is heated through, about 5 minutes. Season to taste with rice wine vinegar and additional Nuoc Main Sauce. Transfer to a serving bowl, garnish with green onions and cilantro. NOTE: To make Vegetarian Nuoc Main, mix 2 minced garlic cloves, 1 or 2 minced and seeded serrano chilies, 2 tablespoons light brown sugar, 2 tablespoons fresh lime juice, 1/4 cup rice wine vinegar, 1/4 cup Chinese mushroom-based soy sauce (available in Chinese markets) or tamari. PER SERVING:169 CAL.;9G PROT.;1G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 56MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page Converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”