Try this Dau Khuon Xao Lan (Curried Tofu Saute) recipe, or contribute your own.
Suggest a better description1. Prepare the Vegetable stock and the rice and set aside. 2. In a large skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu dry with paper towels and add enough of the tofu slices to fill the pan without overcrowding it. Cook until brown and crisp on both sides, about 3 minutes per side. Drain on paper towels. Repeat with the remaining tofu slices. 3. In a large skillet or wok over high heat, heat the 1.1/2 Tablespoons oil and cook the pepper and the onion, stirring, for 1 minute. Add the curry paste and cook, stirring one minute. Add the stock, coconut milk, chili flakes, and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 minutes. Sprinkle with the ngo om and chopped peanuts and serve with rice. Source: Simple Art of Vietnamese Cooking Posted to EAT-L Digest 31 Jan 97 by Walt Gray
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 104 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 249.5mg | 7 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 2.7g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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