Friday, June 3, 2011

Silken Egg Tofu Stir-Fry

On a recent trip to the market, I discovered silken egg tofu (Dau Hu Trung) and immediately thought I should put it to use in the vegetable stir-fry that has quickly become a staple around our house (especially on those seldom days we work).

Cook one cup of brown rice in two cups of water over a low heat.  While the rice simmers away, gather ingredients for your stir-fry.

First, take out your tofu.  Egg tofu in Vietnam is generally packaged into a log cased in plastic.  Be careful when you cut open the package, the tofu inside is very delicate and easily brakes apart into mush.  Once you have removed your log from the wrapper, cut it into shapely medallions.  Place them oh-so-gently into a pan with a bit of olive oil and cook on medium high for several minutes, or until they shine golden like a mid-day sun.  Flip and cook on the opposite side.  Once they are cooked, remove from heat and put them to the side.

While your tofu is cooking, get your vegetables ready.  I like to mix some thin slices of red bell pepper and carrots into a pan with a little oil.  Let cook until soft and add some steamed broccoli.  To be frank, almost any type of vegetable is suitable: I like adding tomatoes, cauliflower, green beans and snap peas at times.  Pour a table spoon or so of low-sodium soy sauce and let your vegetables simmer together on low heat for a few minutes until your rice has cooked through.

Once your rice is done, it's time to plate up.  Add one serving of rice (or three if you are feeding a giant) into a bowl.  Top with veggies and a few egg tofu medallions.

Serve with traditional Vietnamese sauces, such as a robust fish sauce (nuoc mam) with garlic and chilies or fresh, hot chili peppers marinated in soy sauce.

Use a spoon and chop sticks to consume, smother in a generous amount of sauce and enjoy.

1 comment:

Carol said...

What a cute little table setting-I love the placematts and green glasses, everything is so colorful including the food.