Spicy Lemongrass Tofu

Total Time:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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 chiles or another fresh chile
  • 1/2 teaspoon dried chile 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, recipe follows
  • 10 pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves
  • Roasted Peanuts:
  • 1 cup raw, shelled peanuts, skin removed
Directions
  • Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.

  • Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.

  • Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.

  • Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

Roasted Peanuts:
  • Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.

  • Yield: 1 cup


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