Spicy Lemongrass Tofu Recipe
Dau hu xa ot Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. While traveling on a...
Keywords
- vietnamese
- tofu
- lemongrass
- side
- dinner
- vegan
- vegetarian
- weeknight meals
- fry
- lunar new year
- cookbooks
- harper collins
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spatula
- Paper towel
- Measuring spoon
- Stove
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
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