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Lemongrass Tofu

 

In this Vietnamese dish, the tofu is first marinated in seasonings, giving it a lot flavor in the completed dish.

PREPARATION: Peel lemongrass. Thinly slice bottom white part, and then chop. (Yield about 1/4 cup).


Combine lemongrass and marinade in bowl. Add tofu cubes and coat evenly. Marinate 30 minutes or more.


COOKING: Heat non-stick wok or fry pan over medium heat. Add 2 Tb. oil. Add tofu mixture and cook 4 to 5 minutes, stirring occasionally.


While tofu is sautéing, heat steel wok over high heat, add 2 Tb. oil. Add vegetables. Stir-fry 1-2 minutes, until onions are softening. Add pinch of salt. Add 2 Tb. water. Cover and steam 1 minute.


Add vegetables to tofu. Mix well and cook another 1 to 2 minutes. Transfer to a platter and garnish with peanuts.

2 piece lemongrass stalks


2 tsp. light soy sauce


½ tsp. salt


1 tsp, sugar


1 tsp. turmeric


1/4 tsp. chili powder



12 oz. tofu, patted dry,


  cut into ½ inch cubes


½ onion, cube


2 shallots, thin slices


1 tsp. minced garlic


1 cup snow peas, large in half


1/2 carrot, sliced


3 Tb. chopped roasted peanuts or cashews