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Vietnamese Bean Curd Stuffed Tomato

4 tomatoes
1 block silken bean curd, mashed to a paste
1/4 c straw mushrooms
2 T cellophane noodles, soaked in warm water until soft, drained, chopped fine
white of 1/2 a leek, chopped fine
pepper
1/2 t salt
1/4 t sugar
2 T oil

Slice tops off tomatoes and scoop out pulp (save for other use).
Mix everything else except oil and stuff into tomatoes. Heat oil
in frying pan very hot. Add the tomatoes, stuffed side down. Turn
heat down to medium and cover. Fry until brown, turn and fry about
3 minutes more. Serve with Buddhist nuoc leo or thin soy.


Buddhist Nuoc Leo

1 T sugar
2 T tuong (Vietnamese soy sauce)
2 T water
Fresh red chiles
1 T roasted peanuts, chopped

Mix everything.

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