Everybody knows that tofu is pretty bland on its own, but when combine with other ingredients can make a delightful and light side dish. If you want this dish to be completely vegetarian, omit the fish sauce. Serve as is, or as side dish to accompany plain steam jasmine rice. Serving size varies from 4 to 6 people, but it all depends on your family.
Ingredients:
3 cloves garlic, peeled - crushed with the back of the knife
5 - 10 whole dried red chili pepper, optional
6 oz green beans, cut into 2 inches long
1 slice, about ¼-inch thick fresh galangga
1 stalk lemongrass, white part only - bruised lightly
2 - 3 kaffir lime leaves
1 red bell pepper, seeded - sliced
a bunch (about 5 - 7) scallions, cut into 1-inch long
12 oz lightly fried tofu
16 oz mung bean sprouts, rinsed - drained
salt
¼ teaspoon freshly ground white pepper
1 tablespoon fish sauce
2 tablespoons vegetable oil
Set a large wok, or a large shallow pan over medium high heat, when it is hot enough, add vegetable oil, wait until the oil is a little bit smoky, add garlic to the wok, saute for about 5 to 10 seconds or until the garlic is fragrant, then add dried chilies, fry for another 5 seconds, just enough to char the chilies, being careful not to burn them. Add green bean, galangga, lemongrass, kaffir limes, saute for 2 to 3 minutes. Add bell pepper, scallions and tofu, stir to mix, saute for 1 minutes just enough to soften the bell pepper. Lastly add tofu and the bean sprouts, season with salt , white pepper, and fish sauce. Taste and adjust the seasoning to your liking. Transfer to a large serving dish, serve at once.
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