Stir Fried Tofu-Vegetable Mix

• 1 tbsp brown sugar  
• 10 ½ ounce firm tofu (bean curd)  
• 1 tbsp Vietnamese fish sauce (nuoc mam sauce)  
• 2 tbsp vegetable oil  
• 2 tbsp freshly squeezed lime juice  
• 2 garlic cloves, sliced  
• 1 tsp chili powder  
• ½ green bell pepper, seeded and chopped  
• 1 pc carrot, peeled and cut into halves  

Preparation:

1. Place firm tofu into paper towels to drain. Pat dry and cut into quarter inch cubes.  
2. In a large skillet or wok, heat oil over medium head. Toss in garlic and cook for a minute or until lightly browned on both surfaces. Take away garlic from the pan and set aside. Mix in bean curd cubes and quickly fry until all four sides are browed, Take away tofu cubes and set aside.  
3. Toss in bell pepper and carrot and cook for a minute until they are tender but crispy. Transfer the vegetables on a serving plate then place the cooked bean curd cubes on top.  
4. On a small bowl, blend altogether the lime juice, brown sugar, chili powder, fish sauce and soy sauce. Mix the solution until the sugar is completely dissolved. Spoon the sauce over the bean curd cubes and vegetables. Sprinkle on top the prepared toasted garlic. Serve while hot.  

This hearty yet easy to do recipe is best anytime of the day.

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