Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3 oz. tofu and about 3/4 cup vegetables)
Photo: Iain Bagwell

How to Make It

Step 1

Halve tofu lengthwise. Cut each half crosswise into 4 pieces.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu to pan; cook, without stirring, until lightly browned, 4 to 5 minutes. Turn over; cook 2 minutes. Carefully add soy sauce to pan; cook 2 minutes. Turn tofu; cook 1 minute. Remove tofu from pan; cool. Cut each piece diagonally into triangles.

Step 3

Combine 1/4 cup water and coconut milk in a bowl. Heat remaining 1 1/2 tablespoons oil in a large skillet or wok over high until oil is hot but not smoking. Add shallots, chiles, and lemongrass; cook 1 minute or until fragrant, stirring constantly. Add salt, green beans, and bell pepper; cook 2 minutes or until vegetables have softened slightly. Add curry and sugar; cook 1 minute, stirring constantly. Add tofu, milk mixture, and fish sauce; cook 2 minutes or until thoroughly heated. Arrange tofu mixture on a platter. Sprinkle with cilantro.

The Pho Cookbook.

Ten Speed Press, $22, on sale Feb. 7, 2017.

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