Lemongrass Tofu 香茅豆腐 Food

LEMONGRASS TOFU

Lemongrass Tofu image

Provided by Lisa Le

Time 20m

Number Of Ingredients 7

Ingredients

1 tbsp vegetable oil
1 medium sized onion, diced OR 1 bunch of green onion, diced OR two shallots, diced
3 cloves garlic, minced
2 stalks lemongrass, cleaned and chopped (discard the dryer outer layers, because they will have flavour but will be hard to eat. You can save those for making a flavourful broth.) OR 1/3 cup frozen lemongrass
1/2 tsp dried red chilli flakes
1 lb fresh or frozen* fried tofu, sliced into strips
2-3 tbsp soy sauce (depends on how salty you like it, start with 2, then add more if needed)

Steps:

Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
Serve over rice, rice noodles, or even in rice wraps!

SPICY LEMONGRASS TOFU

Spicy Lemongrass Tofu image

Provided by Mai Pham

Categories Onion Marinate Stir-Fry Vegetarian Lunar New Year Peanut Tofu Hot Pepper Lemongrass

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 lemongrass stalks, 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 chilies or another fresh chili
1/2 teaspoon dried chili 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 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves

Steps:

1. 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.
2. 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.
3. 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.
4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

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