spicy-seared-lemongrass-tofu A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 5 tablespoons, about 3 lemon grass stalks, finely chopped
• 1 tablespoon minced ginger
• 2 teaspoons Sambal oelek (chili paste)
• 1 1/2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 pound tofu, firm, pressed and drained, cut into 3/4 inch cubes
• 3 tablespoons soybean oil or olive oil
• 1 yellow onion, thinly sliced lengthwise
• 2 teaspoons minced garlic
• 2 tablespoons chopped roasted peanuts,
• 2/3 cup Asian basil leaves (halve large leaves)
• 5 cups cooked farro wheat and brown basmati rice
• 2 tablespoons vegetable oil
• 1 cup sliced Wood ear mushrooms
• 1 cup sliced brown mushrooms
• 3 tablespoons shallots, minced
• 1 tablespoon minced garlic
• 1 1/2 cups cooked Chinese long beans, cut into 2 inches
• salt
• pepper
• 1 cup micro greens (cilantro, baby spinach and arugala)
• 1/4 cup lemon grass vinaigrette (recipe below)
• 1/4 cup fried shallots (recipe below)
• Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
• Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.
• Lemongrass Vinaigrette
• Yield: 1 cup
• 8 Lemon grass stalks, fleshy bottom third only, minced
• 1 cup seasoned rice wine vinegar
• 2 tablespoons sugar
• 1/4 cup fresh lime juice
• 2 tablespoons Thai bird chile, minced
• 2 tablespoons Fish sauce
• Fried Shallots
• Yield: 2/3 cup
• Ingrediends
• 1/2 cup shallots, cut crosswise into 1/8 inch thick slices
• 1 cup vegetable oil