Spicy Lemongrass Tofu

Recipe by Pikake21
READY IN: 30mins


  • 2
    stalks lemongrass, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
  • 1 12
    tablespoons soy sauce
  • 2
    teaspoons chopped thai birds eye chiles or 2 teaspoons another fresh chili peppers
  • 12
    teaspoon dried chili pepper flakes
  • 1
    teaspoon ground turmeric
  • 2
    teaspoons sugar
  • 12
    teaspoon salt
  • 12
    ounces tofu, drained, patted dry and cut into 3/4-inch cubes
  • 4
    tablespoons vegetable oil
  • 12
    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


  • Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl.
  • Add the tofu cubes and turn to coat them evenly.
  • Marinate for 30 minutes.
  • Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
  • Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
  • Reduce the heat to low and cook until the onions are soft, about 3 minutes.
  • Transfer to a plate and keep warm.
  • Wipe the pan clean and heat the remaining oil over moderate heat.
  • Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
  • Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
  • Add half the peanuts and all the pepper leaves.
  • Remove from the heat and transfer to a serving plate.
  • Garnish with the remaining peanuts and serve immediately with steamed rice.