How to Cook Lemongrass Tofu

Serves: 4

Preparation time: 15 mins

Cooking time: 15 mins

Ingredients needed to make Lemongrass Tofu:

• 12 oz tofu, drained, blot dried and chopped into ¾’’ dices
• 2 lemongrass stalks, outer leaves peeled and bottom white part finely chopped
• 2 shallots, thinly sliced
• ½ yellow onion, sliced into 1/8’’ pieces
• 1 tsp garlic, minced
• 2 tsp Thai bird chilies, chopped
• 2/3 cup Asian basil leaves, loosely packed and shredded
• 1 ½ tbsp soy sauce
• 1 tsp ground turmeric
• ½ tsp dried chile flakes
• ½ tsp salt
• 2 tsp sugar
• 4 tbsp vegetable oil
• 4 tbsp roasted peanuts, chopped (recipe below)

For the roasted peanuts:

• 1 cup raw, shelled peanuts, skin removed

Cooking instructions for Lemongrass Tofu:

• To roast the peanuts, scatter them onto a cookie tray and roast in a hot oven at 325 degrees F for 20 minutes, or until they turn golden in colour.
• Give a nice shake to the tray halfway into the roasting to ensure that the peanuts are toasted on all sides.
• Remove from oven and keep aside until cool enough to handle.
• Chop them into tiny bits and set aside in a bowl until necessary.
• For the tofu, toss the chopped lemongrass into a bowl, along with the chopped chiles and sprinkle chili flakes, sugar, ground turmeric as well as a dash of salt over them.
• Throw in the diced tofu and toss them well together until properly coated.
• Set aside, covered, for half an hour to marinate.
• Pour a couple of tbsp oil in a 12’’ skillet and heat over moderately high heat until it starts shimmering.
• Throw in the shallots, onion as well as garlic and stir fry for a minute, or until they give out their characteristic aroma,
• Lower the heat slightly to low and continue to sauté for another 3 minutes or until the onion softens and turns translucent.
• Pour the mixture into a bowl and keep warm until necessary.
• Wipe the skillet clean with a dry paper towel and drizzle rest of the oil into it.
• Heat it over moderate flame until it shimmers and tip the marinated tofu mixture into it.
• Stir fry the mixture for 4-5 minutes, flipping the tofu chunks from time to time using chopsticks or wooden spoon.
• Return the onion mixture back into the pan and stir them all together to mix well.
• Sauté further for another couple of times while stirring regularly and sprinkle half of the chopped, roasted peanuts on top.
• Dump the Asian basil leaves over them and give it a nice stir until well combined.
• Turn off the heat and tip it into a serving bowl.
• Sprinkle rest of the roasted peanuts on top and serve warm alongside steamed rice.

Image credit: Wikimedia Commons

Last Updated on May 1, 2013 by