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-> [Burmese, Central Asian, Chinese, Ethnic, Vegetarian] -> [Pebya kha-o (tofu and turnip saute) Recipe] |
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Pebya kha-o (tofu and turnip saute)
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| Artist: |
_ |
| Categories: |
Burmese, Central Asian, Chinese, Ethnic, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Chinese tofu cake | | 3
| tbsp | Corn OR peanut oil | | 1
| small | Onion, sliced (?cup) | | 1
| small | Rutabaga, peeled, cut into | | | -?inch-thick | | | Slices (2/3 cup) | | 1/4
| cup | Chopped ripe tomato, fresh | | | -or canned | | 1
| tsp | Thin-sliced fresh hot green | | | -chili | | 2
| tsp | Soy sauce | | 1/4
| tsp | Ground cuminseed | | 1/2
| tsp | Salt | | 1/4
| cup | Water |
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Procedures:
| 1 | Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and ?inch thick. | | 2 | Dry them well on paper towels. | | 3 | Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu fromn sticking). | | 4 | Fry the tofu over moderate heat to a light-brown on both sides. | | 5 | Remove and set aside. | | 6 | Remove all but 1 tablespoon oil. | | 7 | Brown the onion in the oil over moderate heat for 2 minutes. | | 8 | Add the rutabaga slices and stir fry for 2 minutes. | | 9 | Add the tomato, chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. | | 10 | Add the water, cover the skillet, and cook for 5 minutes. | | 11 | Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more. | | 12 | Serve warm with bread. | | 13 | An excellent side dish for vegetarians. | | 14 | Note: firm vegetables such as chayote and the white turnip with a mauve top can also be used in this preparation. | | 15 | The contrast of the browned tofu and the soft turnip is pleasant to the palate, and the flavorings give it an unusual and distinctive character |
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