Vietnamese Bean Curd Stuffed Tomato

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Vietnamese Bean Curd Stuffed Tomato

 

4 tomatoes

1 block silken bean curd, mashed to a paste

1/4 c straw mushrooms

2 T cellophane noodles, soaked in warm water until soft, drained, chopped

fine

white of 1/2 a leek, chopped fine

pepper

1/2 t salt

1/4 t sugar

2 T oil

 

Slice tops off tomatoes and scoop out pulp (save for other use).

Mix everything else except oil and stuff into tomatoes. Heat oil

in frying pan very hot. Add the tomatoes, stuffed side down. Turn

heat down to medium and cover. Fry until brown, turn and fry about

3 minutes more. Serve with Buddhist nuoc leo or thin soy.

 

 

Buddhist Nuoc Leo

 

1 T sugar

2 T tuong (Vietnamese soy sauce)

2 T water

Fresh red chiles

1 T roasted peanuts, chopped

 

Mix everything.