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