spicy lemongrass tofu (vietnam)

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* Exported from MasterCook *

 

Spicy Lemongrass Tofu (Vietnam)

 

Recipe By :Mai Pham, Pleasures of the Vienamese Table

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lemongrass stalks -- see directions

1 1/2 tablespoons soy sauce

2 teaspoons chopped Thai bird chilies

or another fresh chili

1/2 teaspoon dried chili flakes

1 teaspoon ground turmeric

2 teaspoons sugar

1/2 teaspoon salt

12 ounces tofu -- see directions

4 tablespoons vegetable oil

1/2 yellow onion -- thinly sliced (1/8-inch)

2 shallots -- thinly sliced

1 teaspoon minced garlic

4 tablespoons chopped dry-roasted peanuts

10 la lot or pepper leaves -- shredded

or 2/3 cup loosely packed asian basil leaves

 

PREPS: LEMONGRASS: peel outer layers, trim to bottom white part; thinly slice

and finely chop (about 1/4 cup). TOFU: drain, pat dry and cut into 3/4-inch

cubes.

 

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 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.

 

4. Remove from the heat and transfer to a serving plate. Garnish with the

remaining peanuts and serve immediately with steamed rice.

 

Recipe demonstrated on Cooking Live (FoodTV.com) August 2001. Recipe from

PLEASURES OF THE VIETNAMESE TABLE. © 2001 by Mai Pham (HarperCollins) ISBN

0060192585

 

 

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Per Serving (excluding unknown items): 263 Calories; 22g Fat (72.7% calories

from fat); 10g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

660mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0

Other Carbohydrates.

 

NOTES : Dau hu xa ot -- While traveling on a train one time to the coastal town

of Nha Trang, I sat next to an elderly nun. Over the course of our bumpy

eight-hour ride, she shared stories of life at the temple and the difficult

years after the end of the war when the Communist government cracked down on

religious factions. Toward the end of our chat, she pulled out a bag of food

she'd prepared for the trip. It was tofu that had been cooked in chilies,

lemongrass and La lot, an aromatic leaf also known as pepper leaf. When she gave

me a taste, I knew immediately that I had to learn how to make it. This is my

rendition of that fabulous dish. Make sure to pat the tofu dry before marinating

it and use very fresh lemongrass. I always love serving this to friends who

think tofu dishes are bland.

 

Nutr. Assoc. : 2130706543 0 2612 0 4714 0 0 0 0 0 0 0 0 4408 3334 0

 

 

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