From Vegetarian Cooking for Everyone
Drain the tofu, then cut it into cubes about 3/4" across. Heat the oil in a wok or skillet. When hot enough to sizzle a drop of water, fry the tofu in two batches until golden and firm, about 7 minutes. Carefully pour off the oil and save it to use again.
Return the wok to the heat and add 1 tbs peanut oil. When hot, add the shallots and stir-fry for 30 seconds, then add the garlic, and stir-fry for 1 minute more. Add the tomatoes and 2 tbs sauce (or fish sauce), and the sugar. Stir-fry for 1 minute, then lower the heat and simmer, covered, for 15 minutes. Pour in the stock, add the tofu, and cook until the tofu is heated through, about 5 minutes. Season to taste with the rice wine vinegar and additional sauce. Transfer to a bowl, garnish with the scallions and cilantro and serve.
Vegetarian Nuoc Mam sauce
2 garlic cloves, minced, 1-2 serrano chiles (minced), 2 tbs light brown sugar, 2 tbs fresh lime juice, 1/4 cup rice wine vinegar, 1/4 cup mushroom soy sauce
Stir everything together in a small bowl.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 532 | ||
Calories from Fat: 489 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.6mg | 0 % | |
Potassium 456.1mg | 12 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.4g | ||
Protein 2.3g | 3 % | |
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: 532
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