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| 1/2 Tasse | Vegetable stock or water |
| 4 | Tofu, firm, 3 oz cakes, cut crosswise into 1/2 i |
| | Vegetable oil for frying plu s 1.1/2 tbs oil |
| 1 | Green bell pepper, sliced 1/ 4 inch thick |
| 1 | Small onion, cut in thin wed ges |
| 1/2 Teelöffel | Curry paste or powder |
| 1/4 Tasse | coconut milk |
| 1/2 Teelöffel | Dried chile flakes, or to ta ste |
| 1 Esslöffel | coriander |
| 1/4 Tasse | peanuts chopped |
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1. Prepare the Vegetable stock and the rice and set aside. 2. In a large skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu dry with paper towels and add enough of the tofu slices to fill the pan without overcrowding it. Cook until brown and crisp on both sides, about 3 minutes per
side. Drain on paper towels. Repeat with the remaining tofu slices. 3. In a large skillet or wok over high heat, heat the 1.1/2 Tablespoons oil and cook the pepper and the onion, stirring, for 1 minute. Add the curry paste and cook, stirring one minute. Add the stock, coconut milk, chili flakes, and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 minutes. Sprinkle with the ngo om and chopped peanuts and serve with rice.
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