Recipe Archives->Asian Sea->Simmered Bean Curd

Vietnamese Simmered Bean Curd

1/2 c oil
1 lb bean curd, in 1" cubes
1 small leek, white part only, sliced thin
1 c cauliflower florets
20 string beans, halved
1 c coconut milk
1/2 c water
1 t salt
1 T black soy
1 t sugar

Fill a frying pan with 1/2" of oil and deep fry bean curd until
brown on all sides. Drain. Remove all but 1-2 T. of oil from pan.
Saute leeks, until light brown. Add cauliflower and beans. Cook
until coated with oil. Add the bean curd, bring back to heat and
add everything else. Cover and simmer for 10 minutes. Serve with
rice.

Printable version: simmered-bean-curd.txt.