Stir Fried Bean Curd with Lemongrass and Chilies (Dau Phu Xao Xa) Recipes

Ingredients :

675g / 1.5 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 175ml / 6 fl oz of the soaking liquid

4 tbsp hoisin sauce

2 tbsp soy sauce

1 tbsp tomato puree, plus 1 tsp

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 2.5cm / 1 inch squares

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

pepper

Method :

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

Put the reserved mushroom soaking liquid, hoisin sauce, soy sauce, tomato puree and chilies in a bowl and stir to mix well. Pour off all but 2 tbsp 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.

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.

Serves 4

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.

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