Recipe courtesy of Luke Nguyen
Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 214
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 0
- Sodium
- 330
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
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
- 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.
- 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.
- 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.
- Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice.
Cook’s Note
*Can be found at specialty Asian markets.