Vietnamese Tofu from Spirit & Spice by Ghillie Basan

Name: Vietnamese Tofu from Spirit & Spice by Ghillie Basan
Ingredients: 2 tablespoons groundnut, sesame or coconut oil; 300 g/10 oz firm tofu, rinsed, drained, patted dry and cut into bite-sized cubes; a small bunch sweet basil leaves (reserve a few for garnishing); 3 tablespoons unsalted peanuts, roughly chopped; 2 garlic cloves, crushed; 1–2 fresh red chillies, finely chopped, or 1–2 teaspoons pul biber or Aleppo pepper; 2 teaspoons jaggery, honey or brown sugar (or try coconut sugar); 2 teaspoons turmeric; 3 lemongrass stalks, trimmed and finely chopped; a thin finger of ginger, peeled and very finely chopped or grated; 3 tablespoons naturally brewed soy sauce; 1 tablespoon mirin

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Tofu tends to be one of those love-it-or-hate-it ingredients because it can be very bland, but over the years I have managed to convert many haters with this Vi

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Ingredients

2 tablespoons groundnut, sesame or coconut oil
300 g/10 oz firm tofu, rinsed, drained, patted dry and cut into bite-sized cubes
a small bunch sweet basil leaves (reserve a few for garnishing)
3 tablespoons unsalted peanuts, roughly chopped
2 garlic cloves, crushed
1–2 fresh red chillies, finely chopped, or 1–2 teaspoons pul biber or Aleppo pepper
2 teaspoons jaggery, honey or brown sugar (or try coconut sugar)
2 teaspoons turmeric
3 lemongrass stalks, trimmed and finely chopped
a thin finger of ginger, peeled and very finely chopped or grated
3 tablespoons naturally brewed soy sauce
1 tablespoon mirin