Prep 10 mins
Cook 10 mins
For the daring.
- 149.68 g tofu, cut into 1/2 inch cubes and patted dry
- 2 stalk lemongrass, very white bottoms only and finely minced
- 29.58-44.37 ml sambal oelek chili paste
- 29.58 ml peanut oil or 29.58 ml canola oil
- black sesame seeds (or combination of both) or white sesame seeds (or combination of both)
- Combine the chili paste and lemongrass.
- Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
- Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds.
- Note: 1. Soft tofu produces a better 'bite', but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.
This was delicious! I used lemongrass paste since lemongrass stalks are hard to come by where I live. We also skipped the sesame seeds. It was so easy to make. DH declares this is his favorite tofu dish. Thanks for posting.
Look at that short ingredient's list but what a delicious meal! I used 14 ounces of extra firm organic tofu cut into 1" cubed and dried with a clean tea towel. Stir fried the tofu in a wok using <br/>rice bran oil. Instead of fresh lemongrass which I have problems with-I always end up with those<br/>"bristly" pieces in my food, I love this tube of lemongrass puree sold at our local natural food store. The tofu was served over plain jasmine rice and the tofu was garnished with black and brown sesame seeds and fresh cilantro and fresh basil ribbons; steamed corn, carrots and green beans for our veg side. Will make again soon!