Bean Curd Tomato Sauce

New Page 1

Bean Curd Tomato Sauce... BeanCurdTomatoSauce.jpg (10971 bytes)

Bites Of Asia
Yield: 5 Servings

Vote For This Recipe

Ingredients:
1 1/2 lb bean curd (fried tofu, available in most Asian grocery stores)
5 Shallots (thinly sliced)
5 Garlic cloves (crushed)
4 large tomatoes (diced)
2 tbsps Vietnamese fish sauce
1 tsp Sugar
1/2 cup Chicken broth

Preparation:
1. Cut the bean curd into 1-inch cubes. Set aside.

2. In a skillet, heat 2 tbsps of cooking oil, add garlic and shallots and stir-fry for 30 seconds. Add tomatoes and cook for one minute. Reduce heat to medium, cover, and cook for 7 minutes.

3. Add chicken broth, fish sauce, sugar, and bring mixture to boil. Add bean curd and mix well. Cover skillet and simmer for 5 minutes.

4. Transfer to plate and serve.

(Note: If bean curd is not available, use firm tofu and gently fry oil until golden brown.)