We are in a restaurant in Siem Reap…

Waitress: You look Singaporean!

11-year-old: I look Vietnamese.

13-year-old: I look awesome!

(My kids!)

Tofu and green pea curry

(Adapted from Bon Appetit)

1 tbs vegetable oil
1 package of 16 oz tofu (cut into 1″ cubes)
1 tsp kosher salt
3 tbs vegetable oil
3 large shallots (sliced into 1/4″ thick)
1 piece of ginger, about 1″ (grated)
5 garlic cloves (minced)
4 tbs tomato paste
2 tsp all-purpose flour
2 tsp cumin seeds
1 tbs ground coriander
1 tbs paprika
2 tsp curry powder
1 tsp sugar
2 tsp kosher salt
1 package of frozen green peas
2 tsp fresh lemon juice
Chopped cilantro (for decoration, optional)

1. In a large non-stick skillet, heat 1 tbs oil over high heat.
2. Add tofu cubes
3. Season with 1 tsp kosher salt
4. Fry until all sides are golden.
5. Transfer to a plate and set aside.
6. In the same skillet, reduce the heat to medium.
7. Add 3 tbs vegetable oil + shallot slices + ginger + garlic + tomato paste + flour + cumin seeds.
8. Stir constantly and cook for about 5 minutes.
9. Add ground coriander + paprika + curry powder + sugar + 1/2 cup water.
10. Stir and cook for another 5 minutes.
11. Return the tofu to the plan.
12. Add 2 tsk kosher salt + 1 cup water.
13. Bring to simmer and stir occassionally.
14. Cook for about 10 minutes.
15. Add frozen peas.
16. Cook until peas are warm, about 2 minutes.
17. Re-season with salt if need.
18. Before serving, stir in lemon juice + chopped cilantro.