Spicy Lemongrass Tofu

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* Exported from MasterCook *

 

Spicy Lemongrass Tofu

 

Recipe By :Mai Pham

Serving Size : 4 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 lemongrass stalks -- outer layers peeled, bottom

white part thinly sliced and finely chopped (about 1/4 cup)

1 1/2 tablespoons soy sauce

2 teaspoons chopped Thai bird chiles or another fresh

chile

1/2 teaspoon dried chile flakes

1 teaspoon ground turmeric

2 teaspoons sugar

1/2 teaspoon salt

12 ounces tofu -- drained, patted dry and cut into 3/4-inch

cubes

4 tablespoons vegetable oil

1/2 yellow onion -- cut into 1/8-inch slices

2 shallots -- thinly sliced

1 teaspoon minced garlic

4 tablespoons chopped roasted peanuts -- recipe follows

10 pepper leaves -- shredded, or 2/3 cup loosely packed

asian basil leaves

ROASTED PEANUTS:

1 cup raw shelled peanuts -- skin removed

 

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.

 

Chopped Roasted Peanuts: 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: 4 servings Difficulty: Medium

 

Source:

" CL9723 Al Fresco Entertaining "

S(Formatted by):

" KETS on 9/01/01 "

Copyright:

" 2001 Television Food Network, G.P., "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 468 Calories; 40g Fat (72.8% calories

from fat); 19g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

668mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;

6 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 349 0 0 0 0 0 0 0 0 0 26041 0 0 904405