How to Cook Tofu - 02

1 Nov

We started this tofu series with the delicious TOFU SAN CHOY BOW

I hope you’ve tried it because it’s really beautiful - surprisingly so - and very healthy, which is always a good thing!

Continuing on here is Recipe number two to add to your favourites. It’s from my Vietnamese Cookbook and is loved by all who try her. Enjoy…

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

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.

Tandoori