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Name: Golden-Fried Bean Curd with Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Shallots; thinly sliced; 1 tb Light brown sugar; 1 lb Firm tofu; well drained; VEGETARIAN NUOC MAIN; Sliced diagonally for; Vegetarian Nuoc Main;; 1 Minced and seeded serrano; 4 Cloves garlic; thinly sliced; (available in Chinese; White and green parts; 1 ts Rice wine vinegar; 1 c Peanut oil for frying; 1 1/4 lb Ripe tomatoes; seeded; 1/4 c Rice wine vinegar; 2 Minced garlic cloves; 2 Green onions; 1/4 c Chinese mushroom-based soy; And diced into 1/2-inch; 1/2 c Vegetable stock; 2 tb Cilantro leaves for garnish; 2 tb Fresh lime juice; 2 tb Light brown sugar

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INGREDIENTS

4 Shallots; thinly sliced
1 tb Light brown sugar
1 lb Firm tofu; well drained
VEGETARIAN NUOC MAIN
Sliced diagonally for
Vegetarian Nuoc Main;
1 Minced and seeded serrano
4 Cloves garlic; thinly sliced
(available in Chinese
White and green parts
1 ts Rice wine vinegar
1 c Peanut oil for frying
1 1/4 lb Ripe tomatoes; seeded
1/4 c Rice wine vinegar
2 Minced garlic cloves
2 Green onions
1/4 c Chinese mushroom-based soy
And diced into 1/2-inch
1/2 c Vegetable stock
2 tb Cilantro leaves for garnish
2 tb Fresh lime juice
2 tb Light brown sugar

Servings

INSTRUCTIONS

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

NOTES

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Golden-Fried Bean Curd with Tomatoes

4  Shallots; thinly sliced 
1 tb Light brown sugar 
1 lb Firm tofu; well drained 
  VEGETARIAN NUOC MAIN 
  Sliced diagonally for 
  Vegetarian Nuoc Main; 
1  Minced and seeded serrano 
4  Cloves garlic; thinly sliced 
  (available in Chinese 
  White and green parts 
1 ts Rice wine vinegar 
1 c Peanut oil for frying 
1 1/4 lb Ripe tomatoes; seeded 
1/4 c Rice wine vinegar 
2  Minced garlic cloves 
2  Green onions 
1/4 c Chinese mushroom-based soy 
  And diced into 1/2-inch 
1/2 c Vegetable stock 
2 tb Cilantro leaves for garnish 
2 tb Fresh lime juice 
2 tb Light brown sugar

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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Nutrition

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Serving Size: 1 Serving (479g)
Recipe Makes: 4 servings

Calories: 37
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 709.3mg		24 %
Potassium 39.5mg		1 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7.8g
Protein 0.1g		0 %
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Calories per serving: 37

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