Recipe#3470

Title: PEBYA KHA-O (TOFU AND TURNIP SAUTE)

  From:  THE BURMESE KITCHEN by Copeland Marks and Aung
  Thein, Evans and Company, Inc., New York.  1987. ISBN
  0-87131-524-6 Shared by: Karin Brewer, Cooking Echo,
  4/93

   1                    Chinese tofu cake
   3       tb           Corn OR peanut oil
   1       sm           Onion, sliced (1/4 cup)
   1       sm           Rutabaga, peeled, cut into
                        -1/4-inch-thick
                        Slices (2/3 cup)
     1/4   c            Chopped ripe tomato, fresh
                        -or canned
   1       t            Thin-sliced fresh hot green
                        -chili
   2       ts           Soy sauce
     1/4   ts           Ground cuminseed
     1/2   ts           Salt
     1/4   c            Water
  1.  Cut the tofu into 5 rectangles about 1 inch wide,
  2 inches long and 1/4 inch thick.  Dry them well on
  paper towels.
  
  2.  Heat a dry skillet for 1 minute, then add the oil
  (this prevents the tofu fromn sticking).  Fry the tofu
  over moderate heat to a light-brown on both sides.
  Remove and set aside. Remove all but 1 tablespoon oil.
  
  3.  Brown the onion in the oil over moderate heat for
  2 minutes. Add the rutabaga slices and stir fry for 2
  minutes. Add the tomato, chili, soy sauce, cuminseed,
  and salt and stir fry for 1 minute. Add the water,
  cover the skillet, and cook for 5 minutes.
  
  4.  Add the tofu, stir for a moment, cover the
  skillet, and cook for 3 minutes more.
  
  Serve warm with bread.  An excellent side dish for
  vegetarians.
  
  Note:  Firm vegetables such as chayote and the white
  turnip with a mauve top can also be used in this
  preparation.  The contrast of the browned tofu and the
  soft turnip is pleasant to the palate, and the
  flavorings give it an unusual and distinctive
  character.