Fried Tofu with Lemongrass

Fried tofu

When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. Instead of fresh lemongrass, use its powdered form, which can be stored in your pantry. Everything is thrown into a pan, seasoned, and heated through. In no time, you will have a delicious, nutritious, and affordable meal. Recipe  from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan.

Serves: 4

  • 1 pound firm tofu, completely drained of water
  • 1 cup vegetable oil
  • 1/3 cup finely minced lemongrass, tender midsection only,
    or 1 tablespoon powdered lemongrass
  • 2 tablespoons minced garlic
  • 1 teaspoon minced red chiles, more or or less to taste
  • 1 tablespoon soy sauce, or more to taste
  • 1 tablespoon sugar, or more to taste
  • 1 teaspoon Chinese five-spice powder
  • 1/4 teaspoon ground black pepper

Slice the tofu into 1 by 2-inch pieces, 1/2 inch thick. Pat dry with paper towels.

Heat the oil in a saucepan and fry the tofu for 5 to 7 minutes, or until light brown and crispy, turning it once. Remove from the oil, and drain on absorbent paper.

Pour the oil out of the pan, leaving just enough to coat the pan’s surface. Stir in the lemongrass, garlic, and chiles, and cook for 2-3 minutes, or until light brown.

Return the tofu to the pan, and stir to mix well. Add the soy sauce, sugar, five-spice powder, and pepper. Stir to combine well, and cook for 2-3 minutes, or until heated through. Transfer to a serving platter and serve as a snack.

Reprinted by permission of The Book Publishing Company. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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