This is one of the quickest to prepare feel good , taste good , look good dishes I know of . The firm bean curd is pan fried till crisp and topped with and Asian style tomato sauce . Vegans can easily omit the fish sauce simply by increasing the soy sauce.
Serves 4
Wendy Hutton
3 tbs vegetable oil
4 squares firm bean curd, dried with paper towels
sprigs of fresh coriander , to garnish
SAUCE
1 tsp vegetable oil
1 tsp finely minced garlic
2 medium ripe tomatoes, skinned and diced
1/4 cup water
4 tsp fish sauce
2 tsp light soy sauce
2 tsp sugar
2 tsp tomato paste
1/4 tsp freshly ground black pepper
Prepare the sauce first by heating the oil in a medium saucepan. Add the garlic and stir fry over medium heat until golden . Add the tomatoes and stir fry until slightly softened, about 2 minutes. Add water , fish sauce , soy sauce , sugar tomato paste and pepper . Bring to the boil , lower heat, cover and simmer for 3 minutes. Remove from heat but keep warm.
Heat the oil in frying pan until very hot. Add bean curd and fry until golden brown underneath, about 3 minutes. Turn and fry the other side, about 3 minutes. Drain on paper towel and transfer to a serving dish . Pour over the tomato sauce, garnish with coriander sprigs. Serve with steamed rice.
Filed under: asian, Vegetarian Tagged: | Asian beancurd, fried bean curd in tomato sauce, Vegan, Vietnamese beancurd, Wendy Hutton
Wow, . Thx.