Lemongrass Tofu Recipe Vietnamese

LEMONGRASS TOFU - 香茅豆腐

Steps:

• To prepare the lemongrass, remove the tough outer layer, then cut the bulb off and roughly chop the white part. Reserve the upper stalk (the green part) for tea or soup stock.
• Peel off the garlic skin. Place both ingredients in a food processor (I used a hand pull processor) and chop until fine.
• To prepare the tofu, remove tofu from its packaging, drain and lightly press to remove the excess moisture. Slice into large rectangles or your desired size.
• In a large non-stick pan with oil, pan-fry tofu until golden brown on both sides. Dish out and set aside.
• Heat a wok and add in about 3 tablespoons of cooking oil, then, sauté shallots, lemongrass, garlic until fragrant or until shallots turn translucent.
• Add the Thai chilis, tofu, sauce ingredients, and toss to combine.
• Serve Lemongrass tofu with rice and garnishes.

LEMONGRASS TOFU

Steps:

• Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
• Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
• Serve over rice, rice noodles, or even in rice wraps!

SPICY LEMONGRASS TOFU

Steps:

• Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
• Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
• Yield: 1 cup

LEMONGRASS TOFU

Steps:

• Pat dry the tofu block with a kitchen towel to remove excess moisture. Slice into medium size cubes.
• Put tofu cubes in a bowl. Sprinkle some salt and pepper. Gently toss.
• Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-13 minutes at 200°C (400°F).
• Chop off the leaves of lemongrass and also remove all the woody outer layers. Roughly chop the inner soft part.
• Put the chopped lemongrass and garlic cloves in a grinder/ food processor and mince.
• Heat oil in a pan. Add sliced onion and ground lemongrass. Saute for 2-3 minutes.
• Add chopped chili pepper, tofu, sugar, pepper, salt, and soy sauce. Gently mix everything. If the lemongrass is sticking to the pan, add a few tablespoons of water. Cook for 2-3 minutes and then switch off the stove.
• Add fresh lime juice and cilantro/ spring onion greens. Enjoy with rice or noodles.

SPICY LEMONGRASS TOFU

Steps:

• 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
• 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
• 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

THAI LEMONGRASS TOFU RED CURRY

Steps:

• Make rice noodles according to package instructions. Drain and set aside.
• Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
• Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
• In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
• Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
• Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
• Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
• Taste and adjust for more fish sauce and lime juice.
• Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.