This dish is very tasty and easy to prepare. From Pleasures of the Vietnamese Table by Mai Pham.
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Units: US | Metric
- 2 stalks lemongrass, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
- 1 1/2 tablespoons soy sauce
- 2 teaspoons chopped thai bird chiles or 2 teaspoons another fresh chili peppers
- 1/2 teaspoon dried chili pepper flakes
- 1 teaspoon ground turmeric
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
- 4 tablespoons vegetable oil
- 1/2 yellow onion, cut into 1/8-inch slices
- 2 shallots, thinly sliced
- 1 teaspoon minced garlic
- 4 tablespoons chopped roasted peanuts
- 10 pepper leaves, shredded (la lot) or 2/3 cup loosely packed asian basil leaves
- 1Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl.
- 2Add the tofu cubes and turn to coat them evenly.
- 3Marinate for 30 minutes.
- 4Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
- 5Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
- 6Reduce the heat to low and cook until the onions are soft, about 3 minutes.
- 7Transfer to a plate and keep warm.
- 8Wipe the pan clean and heat the remaining oil over moderate heat.
- 9Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
- 10Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
- 11Add half the peanuts and all the pepper leaves.
- 12Remove from the heat and transfer to a serving plate.
- 13Garnish with the remaining peanuts and serve immediately with steamed rice.
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Nutritional Facts for Spicy Lemongrass Tofu
Serving Size: 1 (98 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 187.9
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 526.3 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 1.1 g
- Sugars 2.6 g
- Protein 6.7 g
The following items or measurements are not included: