| 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
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