INGREDIENTS

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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