Recipe courtesy of Luke Nguyen

Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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Ingredients

16 ounces silken or firm tofu

1 lemongrass stem, white part only, finely chopped

1 bird's eye chile, finely chopped* (See Cook's Note)

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

3 fresh coriander (cilantro) sprigs

Jasmine rice, to serve

Directions

  1. Drain the block of tofu and slice into 2-inch by 4-inch pieces, then leave on the chopping board or transfer to a tray. 
  2. In a bowl, add the lemongrass, chile, garlic, salt, sugar, and pepper. Mix all the ingredients together. With a sharp knife, cut an "x" 1/3 deep on the top of each square, then gently stuff the tofu squares with the mixture. 
  3. Heat a large frying pan over the medium-high heat. Add the oil and pan-fry each side of the tofu for 3 minutes, or until browned and crisp. 
  4. Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice.

Cook’s Note

*Can be found at specialty Asian markets.

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