Lemongrass Tofu
 
 
Adapted from Epicurious.com
Author:
Serves: 8
Ingredients
  • 3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon less sodium soy sauce (Kikkoman recommended)
  • 1½ teaspoons sambal oelek (Huy Fong recommended)
  • ¾ teaspoon ground turmeric
  • 1 tablespoon granulated sugar
  • 16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs
Preparation
  1. Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
  2. Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
  3. Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/01/09/lemongrass-tofu/