DAU KHUON XAO LAN (CURRIED TOFU SAUTE)

      Title: DAU KHUON XAO LAN (CURRIED TOFU SAUTE)
  Categories: Vietnam, Vegetables
       Yield: 4 Servings
  
     1/2 c  Vegetable stock or water
       4    Tofu, firm, 3 oz cakes, cut
            -crosswise into 1/2 i
            Vegetable oil for frying plu
            -s 1.1/2 tbs oil
       1    Green bell pepper, sliced 1/
            -4 inch thick
       1    Small onion, cut in thin wed
            -ges
     1/2 ts Curry paste or powder
     1/4 c  Coconut milk
     1/2 ts Dried chile flakes, or to ta
            -ste
       1 tb Coriander
     1/4 c  Chopped peanuts
  
   1. 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
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