| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Burma, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chinese tofu cake |
| 3 |
tb |
Corn OR peanut oil |
| 1 |
sm |
Onion, sliced (1/4 cup) |
| 1 |
sm |
Rutabaga, peeled, cut into 1/4-inch-thick |
|
|
Slices (2/3 cup) |
| 1/4 |
c |
Chopped ripe tomato, fresh or canned |
| 1 |
ts |
Thin-sliced fresh hot green chili |
| 2 |
ts |
Soy sauce |
| 1/4 |
ts |
Ground cuminseed |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4
inch thick. Dry them well on paper towels.
2. Heat a dry skillet for 1 minute, then add the oil (this prevents the
tofu fromn sticking). Fry the tofu over moderate heat to a light-brown on
both sides. Remove and set aside. Remove all but 1 tablespoon oil.
3. Brown the onion in the oil over moderate heat for 2 minutes. Add the
rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy
sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover
the skillet, and cook for 5 minutes.
4. Add the tofu, stir for a moment, cover the skillet, and cook for 3
minutes more.
Serve warm with bread. An excellent side dish for vegetarians.
Note: Firm vegetables such as chayote and the white turnip with a mauve
top can also be used in this preparation. The contrast of the browned tofu
and the soft turnip is pleasant to the palate, and the flavorings give it
an unusual and distinctive character.
From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin Brewer,
Cooking Echo, 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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