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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Adapted from Pleasures of the Vietnamese Table ...must try Ingredients:
12-14 oz tofu, drained |
3-4 tsp minced fresh lemongrass (peel outer layers of 1 stalk, grate or mince bottom white part) |
1 large garlic clove, minced |
2 tbsp soy sauce |
2 tbsp water |
2 tsp roasted red chili paste |
1 tsp ground turmeric |
2 t sugar |
1 t salt |
2 tbsp vegetable oil |
1/2 tsp red pepper flakes |
Directions:
1. Cut tofu lengthwise into thirds. Place on an absorbent kitchen towel and cover with an additional towel. Place a heavy pan on top, and allow to sit thirty minutes to remove moisture. Transfer tofu to a cutting board and cut into 3/4 cubes.
2. In a large bowl or glass container combine lemongrass, garlic, say sauce, water, red chili paste, turmeric, sugar and salt. Add tofu cubes, and carefully toss to coat. Cover and refrigerate at least 30 minutes to marinate.
3. In a large wok or sauté pan, heat oil over high heat. Add tofu and cook 10-15 minutes, shaking pan every minute so tofu doesn’t stick, until golden brown on all side.
4. Add red pepper flakes the last few minutes and serve hot!
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