TOM KA WITH TOFU ENJOY DAN:

                       TOM KA WITH TOFU by CHEF DAN:

Serves 4

INGREDIENTS:

1 (14 Oz) firm tofu

1 (19 Oz) Mae Ploy coconut milk

2 cups chicken stock

2 cups water

2 tablespoons fish sauce

2 springs lemongrass, cut into 4-inch pieces, flattened with flat side of knife

2 tablespoon lime juice

4 garlic cloves

Thumb-size fresh ginger, minced

2 tablespoons butter.

1-pound shrimp, peeled and deveined

7 baby Portobello mushrooms, halved

1 tomato, diced

1 teaspoon (Sky Valley) Sriacha Chile sauce

1/4-cup fresh basil

2 cups bean sprouts

DIRECTIONS:

1.   Place tofu in a strainer between several paper towels and top with heavy pan.

2.   Let rest 30 minutes.

3.   Pat dry and lay flat and cut into 1/2-inch slices.

4.   Place broth water, coconut milk, fish sauce, lemongrass, zest, chili sauce, and season with salt and pepper.

5.   In a skillet over medium-high heat add butter when sizzling.

6.   Add tofu slices and stir-fry for 2 minutes.

7.   Set aside:

8.   Add mushrooms and ginger and sauté for 4 minutes.

9.   Add garlic and shrimp and sauté about 2 minutes.

10.                Add fried tofu,  to soup-pot and heat through.

11.                Remove from heat add tomato, lime juice, bean sprouts and basil and stir well.

ENJOY DAN:             BON-APPETITE!!