Lemongrass tofu

Lemongrass tofu

By
From
KOTO
Photographer
Michael Fountoulakis

Tofu readily absorbs other flavours and it is used to its best advantage in this dish—with a simple marinade of lemongrass, garlic and chilli. When storing tofu, make sure you change the water daily to maintain its freshness.

Ingredients

Quantity Ingredient
600g firm tofu
2 lemongrass stems, roughly chopped, white part only
3 garlic cloves, roughly chopped
2 long red chillies, roughly chopped
1/2 teaspoon salt
1/3 teaspoon caster sugar
vegetable oil, for frying
Soy and chilli dipping sauce, to serve

Method

  1. With a sharp knife, score the surface of the tofu in lines 1 cm apart. Cut the tofu into 4 × 5 cm pieces and set aside while preparing the marinade.
  2. Put the lemongrass, garlic, chilli, salt and sugar into a mortar. Pound with a pestle to form a coarse paste.
  3. Rub the paste onto the tofu pieces and sit for 20 minutes, to allow the tofu to absorb the flavours.
  4. Heat a layer of oil in a frying pan over high heat. When hot, add the tofu pieces and reduce the heat to medium to prevent the marinade from burning. Cook the tofu for 2–3 minutes on each side, or until a light golden brown.
  5. Transfer the tofu to a serving platter and serve with the dipping sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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