CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
Vegan |
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 |
T |
Light brown sugar |
1/2 |
c |
Vegetable stock |
1 |
t |
Rice wine vinegar |
2 |
|
Green onions |
|
|
White and green parts |
|
|
Sliced diagonally for |
|
|
garnish |
2 |
T |
Cilantro leaves for garnish |
2 |
|
Minced garlic cloves |
1 |
|
Minced and seeded serrano |
|
|
chilies 1 to 2 |
2 |
T |
Light brown sugar |
2 |
T |
Fresh lime juice |
1/4 |
c |
Rice wine vinegar |
1/4 |
c |
Chinese mushroom-based soy |
|
|
sauce |
|
|
available in Chinese |
|
|
markets or tamari. |
INSTRUCTIONS
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.
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