Fried Tofu with Lemon Grass Recipe
Tofu was brought to Vietnam from China. It
is eaten in soups, braised or fried, such as in this delicious version
topped with a stir-fry of lemon grass, shallots, garlic and chili.
Ingredients: (Serves 6)
-
3 tablespoons fish sauce
-
3 tablespoons freshly squeezed lime or
lemon juice
-
3 tablespoons palm sugar or granulated
sugar
-
1 lemon grass stalk
-
Vegetable oil, for frying
-
1 large shallot, finely chopped
-
1 large garlic clove, finely chopped
-
1 red bird's eye chili, deseeded and
finely chopped
-
900 g/2 lb firm or extra-firm tofu,
drained and cut crossways into 1-cm/½-inch thick rectangular slices
-
6 sprigs fresh cilantro (coriander),
trimmed, to garnish
Method:
Put the fish sauce, lime juice and sugar in
a non-reactive bowl and whisk until the sugar is completely dissolved.
Reserve.
Discard the bruised leaves and root end of
the lemon grass stalk, then finely grate 15-20 cm/6-8 inches of the
lower stalk.
Heat 2 tablespoons of oil in a small
saucepan over a high heat, then add the lemon grass, shallot, garlic and
chili and stir-fry for 5 minutes, or until fragrant and golden. Transfer
to the fish sauce mixture and stir well. Reserve.
Working in batches if necessary, heat 2
tablespoons of oil in a non-stick frying pan, then add the tofu slices
and fry over a high heat, turning often, for 6 minutes, or until golden
and crisp on both sides. Drain on a plate lined with kitchen paper. If
cooking in batches, add extra oil to the frying pan as needed.
Transfer the fried tofu to a serving platter
and spoon the herb sauce over each slice then garnish with the cilantro
sprigs.
Happy Cooking,
Carol |
