Tofu with Lemongrass

Tofu with Lemongrass

This recipe is another good example that tofu doesn't have to taste bland. Next time I would marinate the tofu for a longer time, say 4 hours or even overnight in the fridge. Also one could stir a good splash of the marinade into the rice before serving, so as not to waste any flavour.

Tofu with Lemongrass

Adapted from Vietnam - K├╝che und Kultur by Susanna Bingemer and Hans Gerlach


600 g (firm or medium-firm) tofu
3 stalks lemongrass
1-3 chiles
1/2 tsp dried chile flakes
1 tsp cummin
1 Tbsp sugar
dash of salt
2 Tbsp soy sauce
about 4 Tbsp water
2 onions
2 garlic cloves
4 spring onions
5 Tbsp oil, divided

Serves 4.


Slice the tofu and cut slices into triangels. Drain on kitchen paper.

For the marinade:
Peel,quarter and finely slice the lemongrass. Finely slice the chile or cut in half, remove the seeds and mince.
Mix together lemongrass, chiles, chile flakes, cummin, sugar, salt and soy sauce. Place the tofu in a shallow container, pour the marinade over the tofu and add enough water to cover the tofu. Marinade for 30 minutes.

Peel onions and garlic. Cut the onion into 1-cm slices, finely slice the garlic. Cut the spring onions into 1-inch slices.
Heat 2 Tbsp of the oilin a pan, fry the onion, garlic and spring onion on medium heat for about 4 minutes and remove from the pan. Wipe the pan with kitchen paper,add the remaining 3 Tbsp of oil. Fry the tofu on medium heat on both sides until golden brown. Return the onion mixture to the pan and fry for one more minute. Serve on rice.


George said...

Usually tofu is underestimated as tasting boring. And thats' right if you're going to eat it right away. A good marinate - like that one - might turn it into something very delicious! When I think about it, tofu is a little like Rowan Atkinson. You spice him up by giving him that trademark tweed jacket of his and that skinny red tie, he's hilarious. Pure and plain he's just meh.

tofudream said...

I agree, tofu does not taste bland if prepared properly. Very important part of preparation is to dry tofu before marinating it. That way it absorbs more flavour from marinade.