Pebya Kha-O (Tofu and Rutabaga Saute)

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.