Spicy Lemongrass Tofu

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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