Vietnamese Lemongrass Chili Tofu

🧂 Ingredients

• 1 lb tofu

  (medium firm or firm)
• 6-7 tablespoons finely minced lemongrass

  (3-4 stalks, white tender part only)
• 1 1/2 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 bird’s-eye chili, seeds removed, minced
• salt
• cooking oil

Instructions

• 1 Pat dry and slice tofu into 1/2 inch thick slices. If your tofu has a lot of
  excess of water, you may want to weigh the whole block of tofu with heavy
  objects for a few minutes before cutting into slices.
• 2 Add tofu slices, minced lemongrass, minced shallots, minced bird’s-eye chili and
  about 1/2 teaspoon of salt to a mixing bowl. Gently mix to coat tofu with minced
  aromatics evenly. Set aside for 15 minutes or longer for tastier results.
• 3 Place a pan over medium heat. Once the pan is hot, add cooking oil. Use your
  finger to wipe away minced aromatics (reserve these in the mixing bowl) from the
  tofu slices, then add the tofu slices to the pan in single layer. It is fine if
  some aromatics still stick to the tofu slices. Fry until golden and crispy, flip
  once or twice.
• 4 Transfer tofu slices to a clean plate (you may want to line it with paper towel
  to absorb excess oil). Discard all the oil and all the black bits in the pan.
• 5 Place the pan back over medium low heat. Add the minced aromatics used to
  marinate the tofu to the pan. Stir and toast until lightly golden, then add
  minced garlic and a pinch of salt (to taste). Continue to toast until the minced
  aromatics are deep golden and crunchy. Adjust heat as needed to avoid burning
  them. It may take a few minutes.
• 6 Place tofu slices on a serving plate and sprinkle all the toasted minced
  aromatics on top. Serve immediately.

Nutrition Info