Pebya Kha-O (Tofu and Rutabaga Saute)

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#115947

serves/makes:

ready in:
under 30 minutes

ingredients

1 Chinese tofu cake
3 tablespoons corn or peanut oil
1 small onion, sliced
1 small rutabaga, peeled, cut into 1/4-inch-thick slices
1/4 cup chopped ripe tomato, fresh or canned
1 teaspoon thin-sliced fresh hot green chili
2 teaspoons soy sauce
1/4 teaspoon ground cumin seed
1/2 teaspoon salt
1/4 cup water

directions

Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4 inch thick. Dry them well on paper towels.

Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu from sticking). Fry the tofu over moderate heat to a light-brown on both sides. Remove and set aside. Remove all but 1 tablespoon oil.

Brown the onion in the oil over moderate heat for 2 minutes. Add the rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy sauce, cumin seed, and salt and stir fry for 1 minute. Add the water, cover the skillet, and cook for 5 minutes.

Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more.

Serve warm with bread. An excellent side dish for vegetarians.