Lemongrass Tofu
Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics.
Yield: 4 Portions
Method
1. Marinate the Tofu: In a medium bowl toss tofu in lemongrass, soy sauce, chiles, turmeric, palm sugar, rice wine vinegar, and lime zest. Marinate for 30 minutes, tossing occasionally.
2. Cook the Tofu: Heat 2 Tbsp oil in a large non-stick frying pan over medium heat. Arrange marinated tofu in a single layer and cook, turning occasionally with chopsticks or fish spatula, until browned and caramelized on all sides.
3. Serve: Top tofu with chopped roasted peanuts, cilantro, and chilies. Shave lemongrass with a micro plane over the top for an added layer of aromatics. Serve with steamed jasmine rice.
Notes
· Tofu Tips: Avoid overcrowding the pan when browning tofu to ensure even cooking.
Source: Pulmuone
Ingredients
For the Lemongrass Marinated Tofu, 2 ea. (about 3 Tbsp.)
Lemongrass, stalks, finely chopped
Soy sauce, 4 Tbsp
Thai bird chilies, chopped, 2 tsp. (adjust to taste)
Turmeric, ground, 2 tsp.
Palm sugar, grated, 1Tbsp.
Rice wine vinegar, 4 Tbsp.
Lime zest, 1 tsp.
Nasyoa Organic Super Firm Tofu, drained, cut into 1-inch cubes, 12 ounces
Canola oil, for cooking tofu as needed
For Serving
Roasted peanuts, chopped as needed
Cilantro, leaves as needed
Thai bird eye chilies, sliced as needed
Lemongrass, stalks, finely shaved as needed
Jasmine rice, steamed 2 cups
his recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of the National Peanut Board, Pulmuone and Nasoya.
