Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1

You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.

Andrea Nguyen
This Story Originally Appeared On cookinglight.com

Gallery

Iain Bagwell

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 3 oz. tofu and about 3/4 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve tofu lengthwise. Cut each half crosswise into 4 pieces.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu to pan; cook, without stirring, until lightly browned, 4 to 5 minutes. Turn over; cook 2 minutes. Carefully add soy sauce to pan; cook 2 minutes. Turn tofu; cook 1 minute. Remove tofu from pan; cool. Cut each piece diagonally into triangles.

  • Combine 1/4 cup water and coconut milk in a bowl. Heat remaining 1 1/2 tablespoons oil in a large skillet or wok over high until oil is hot but not smoking. Add shallots, chiles, and lemongrass; cook 1 minute or until fragrant, stirring constantly. Add salt, green beans, and bell pepper; cook 2 minutes or until vegetables have softened slightly. Add curry and sugar; cook 1 minute, stirring constantly. Add tofu, milk mixture, and fish sauce; cook 2 minutes or until thoroughly heated. Arrange tofu mixture on a platter. Sprinkle with cilantro.

Source

The Pho Cookbook.

Ten Speed Press, $22, on sale Feb. 7, 2017.

Nutrition Facts

246 calories; fat 16.6g; saturated fat 4g; mono fat 7.1g; poly fat 5.2g; protein 11g; carbohydrates 15g; fiber 3g; cholesterol 0mg; iron 3mg; sodium 461mg; calcium 198mg; sugars 4g; added sugar 1g.
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