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Dau Khuon Xao Lan (Curried Tofu Stir-fry)

Dau Khuon Xao Lan (Curried Tofu Stir-fry) is a traditional Vietnamese recipe for a classic vegetarian dish of deep-fried tofu served in a spiced coconut milk, bell pepper and onion base. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Curried Tofu Stir-fry (Dau Khuon Xao Lan).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesVietnam Recipes



Ingredients:

120ml good vegetable stock
350g firm tofu, cut into 1cm thick slices
1 1/2 tbsp oil
1 green bell pepper, cut into 6mm wide slices
1 small onion, sliced into thin wedges
1 1/2 tsp curry powder (cari)
60ml coconut milk
1/2 tsp chilli flakes (preferably red Thai birds' eyes)
1 tbsp coriander leaves, shredded
4 tbsp chopped peanuts
groundnut oil, for frying

Method:

Take a wok and pour a 1cm depth of oil in the base. When the oil is hot, drop in the tofu slices and fry until golden brown and crisp (about 3 minutes per side) [you will need to do this in batches]. Remove the tofu slices with a slotted spoon and drain on kitchen paper as you cook the next batch.

Drain the wok then add 2 tbsp of the oil back in. Place back on the heat and when the oil is hot add the bell pepper and the onion. Stir-fry the vegetables for 1 minute then scatter over the curry powder and stir to combine. Continue cooking, stirring constantly, for 1 minute more.

Stir in the stock and coconut milk along with the chilli flakes. Gently layer in the tofu slices and bring to a simmer. Cook gently, stirring occasionally, for about 3 minutes or until the tofu is heated through.

Turn into a warmed serving dish, garnish with the coriander leaves and chopped peanuts and serve accompanied by plain rice.