Crispy Tofu Crusted in Lemongrass

I know many people think tofu is tasteless but it actually takes on the the taste of what it’s cooked with. Here the combination of lemon grass, garlic and coriander with the chilli is incredible. A vegan recipe to die for.

serves 4 - 6

INGREDIENTS

• 450 g silken or firm tofu

• 1 lemon grass stem, white part only, finely chopped

• 1 bird’s eye or long chilli, finely chopped

• 1 tbsp finely diced garlic

• 1 tsp salt

• 1 tsp sugar

• ½  tsp freshly ground black pepper

• 1 tbsp vegetable oil

• 3 coriander sprigs 

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METHOD

• Drain the tofu and slice into 5 x 10 cm pieces, then leave on the chopping board or transfer to a tray. In a bowl, add the lemon grass, chilli, garlic, salt, sugar and pepper.

• Make a criss-cross on top of the tofu

• Mix all the ingredients together, then coat both sides of the tofu with the mixture and push into the criss-cross you have made, leaving a bit for the garnish

• Heat a large frying pan over medium–high heat. Add the oil and pan-fry each side of the tofu for 3 minutes until browned and crisp.

• Top with remanding lemongrass mixture

• Garnish with coriander and serve with jasmine rice.