| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Main dish, Thai, Tofu, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Firm tofu |
| 1/4 |
c |
Red onion, sliced |
| 1 |
|
Green onion, chopped |
| 1/4 |
c |
Mint leaves, chopped |
| 2 |
lb |
Assorted vegetables, chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Lime juice |
| 1/2 |
ts |
Ground toasted rice* |
| 1 |
tb |
Ground roasted chilies+ |
INSTRUCTIONS
Cut the tofu into cubes. Set aside on paper towels to drain. Heat a
wok & add the tofu without oil. Stir-fry until heated through, but
not crisp. Put in a mixing bowl.
Add all the remaining ingredients except the assorted vegetables &
lettuce. Mix thoroughly. Line a serving bowl with a layer of lettuce
leaves & pour the saute over them. Serve surrounded by rice &
assorted vegetables.
*Heat uncooked rice over moderate heat until golden, stirring to
prevent burning. When the colour is uniform, remove from heat, cool
& gring to a powder. It is best to use a mortar & pestle.
+Roast whole chilies, stems too, in a dry wok until they darken. Be
careful that they do not burn. Cool. Remove stems & seeds. Grind.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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