I’ve adapted this recipe from an original, Dau Dua Xao Tom, that calls for shrimp instead of tofu. It’s a stir fry which I think works better on a gas stove. We live in earthquake prone San Francisco so have a glass top electric one. It doesn’t caramelize like I want but still the dish turned out well. And clean up is a lot simpler.

long bean tofu stir fry, Southeast Asian style

Long Bean Tofu Stir Fry, Southeast Asian Style

1 pound tofu, cut into 1 inch thick cubes
1 tbs fish sauce
6 garlic cloves, minced
¾ tsp sugar
4tbs vegetable oil
Freshly ground black pepper
1 large onion cut into thin half moon slices
1½ lbs. long beans, cut into 5 inch lengths
¼ cup soy sauce
½ tbs kosher salt (optional)
4 scallions, chopped

How to:

Mix together half the minced garlic, 1 tablespoon of fish sauce, ¼ tbsp sugar and black pepper. Add tofu cubes, toss and let them marinate for approximately 30 minutes.

Steam long beans for about 5 minutes or until tender but still retaining a slight crunch.

Heat two table spoons of oil in a large skillet on high. Fry tofu with marinade for about 8 minutes turning every now and then. Transfer to a bowl. Cover to keep warm. Using the same pan add remaining oil then fry onion till golden brown. Add long beans. Toss. Add soy sauce and salt if needed. Cover pan and cook on high for a few more minutes. Return tofu to pan. Add scallions. Gently fold beans and tofu. Cook for a few minutes more then plate over rice and serve.

fresh long beans