Bird’s Eye Chile and Lemongrass Tofu
The punchy Vietnamese flavors of lemongrass, bird’s eye chile, basil and cilantro give this tofu stir-fry satisfying complexity with a not-so-subtle hit of heat.
Ingredients
- 1 (16 Oz.) Package Firm Tofu, rinsed
- 1/3 Cup Prepared Fresh Lemongrass Paste
- 2 Tablespoons Soy Sauce
- 2 Teaspoons White Sugar
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon Birdseye Chile Powder
- 1/2 Teaspoon Fine Sea Salt , plus more to taste
- 1 Tablespoon Vegetable Oil
- 4 Scallions, thinly sliced
- 1 Medium Shallot, minced
- 1 Clove Garlic, minced
- 2/3 Cup Fresh Thai Basil Leaves
- 1/4 Cup Fresh Cilantro Leaves
- 3 Tablespoons Roasted Peanuts, chopped
- 4 Cups Thai Jasmine Rice , cooked
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