When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. Instead of fresh lemongrass, use its powdered form, which can be stored in your pantry. Everything is thrown into a pan, seasoned, and heated through. In no time, you will have a delicious, nutritious, and affordable meal. Recipe from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan.
- 1 lb firm tofu, completely drained of water
- 1 cup vegetable oil
- 1/3 cup lemongrass, tender midsection only, finely minced,
or 1 tbsp powdered lemongrass
- 2 tbsp garlic, minced
- 1 tsp red chiles, minced, more or or less to taste
- 1 tbsp soy sauce, or more to taste
- 1 tbsp sugar, or more to taste
- 1 tsp Chinese five-spice powder
- 1/4 tsp ground black pepper
- Slice the tofu into 1 by 2-inch pieces, 1/2 inch thick. Pat dry with paper towels.
- Heat the oil in a saucepan and fry the tofu for 5 to 7 minutes, or until light brown and crispy, turning it once. Remove from the oil, and drain on absorbent paper.
- Pour the oil out of the pan, leaving just enough to coat the pan’s surface. Stir in the lemongrass, garlic, and chiles, and cook for 2-3 minutes, or until light brown.
- Return the tofu to the pan, and stir to mix well. Add the soy sauce, sugar, five-spice powder, and pepper. Stir to combine well, and cook for 2-3 minutes, or until heated through. Transfer to a serving platter and serve as a snack.
Reprinted by permission of The Book Publishing Company.
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