Vietnamese Recipes -  Stir-fried Bean Curb with Lemon grass and Chili (Dau Puh Xao Xa)

Ingredients

• 675 g/1/2 lb firm bean curd (tofu)

• peanut oil for frying

• 12 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stems trimmed, and drained, reserving 175 ml/6 fl oz of the soaking liquid

• 4 tablespoons hoi sin sauce

• 2 tablespoons soy sauce

• 1 tablespoon tomato puree, plus 1 teaspoon

• 2 fresh red chilies, finely chopped

• 2 leeks, white part only, thinly sliced and well rinsed

• 2 thick stalks of fresh lemongrass, peeled and finely chopped

• 1 red pepper, seeded and cut into 2.5 cm/1 inch squares

• 1 green pepper, seeded and cut into 2.5 cm/1 inch squares

• pepper

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Method:

1. Cut the bean curd into 2.5 cm/1 inch cubes and drain between double layers of paper towels

2. Heat 2.5 cm/1 inch of oil in a large frying pan over moderately high heat. Carefully add the bean curd and fry, without crowding, until crisp and browned on all sides, about 8 minutes. Remove the bean curd with a slotted spoon and drain on paper towels.

3. Put the reserved mushroom soaking liquid, hoi sin sauce, soy sauce, tomato puree and chilies in a bowl and stir to mix well.

4. Pour off all but 2 tablespoons of the oil from the frying pan. Add the leeks and lemongrass and stir-fry over moderately high heat until tender, about 1 minute. Add the peppers and mushroom caps, and stir-fry for a further 1 minute.

5. Stir in the sauce and the fried bean curd, then bring to the boil. Cook until the sauce thickens slightly, about 2 minutes, stirring frequently. Transfer to a serving dish, sprinkle with freshly ground black pepper and serve immediately.

Note: Substantial enough as a main course, this vegetarian stir-fry also makes a great side dish. Serve plenty of steamed rice. if you like, start with a light vegetable broth.