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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
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
More Like This
How to make Lemongrass Chili Tofu Recipe
slurrp.com
Spicy Lemongrass Tofu Recipe | Food Network
foodnetwork.com
Vietnamese-Inspired Tofu Lemongrass Stir-Fry: Recipes by our chefs
recipe.polente.de
Fried Tofu, Eggplant and Green Beans | RICARDO
ricardocuisine.com
Lemongrass Tofu with Chilli and Spring Onions - Yummy Gusto
yummygusto.com
Lemongrass Tofu with Chilli and Spring Onions - Yummy Gusto
yummygusto.com
Thai Green Curry With Thai Birds Eye Chili – Chili Craze
chilicraze.com
Spicy Lemongrass Tofu Recipe | Epicurious
epicurious.com