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Yield: 4 portions
This recipe, which is
inspired by a popular tofu dish served at the temples
throughout Vietnam, showcases the appeal of tofu
-- its ability to carry flavors and its wonderful
velvety texture. Make sure the tofu is completely
patted dry and handle it with care.
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|
Ingredients |
Amount |
| Minced
lemongrass |
3 Tbsp. |
| Soy
sauce |
1 ½
Tbsp. |
Chopped
Thai bird chilies or any other type of chili
|
2 tsp. |
| Dried
chili flakes |
½
tsp. |
| Ground
turmeric |
1 tsp. |
| Sugar |
2
tsp. |
| Sea
salt |
1 tsp. |
Tofu
(medium firmness), drained and patted dry, cut
into 3/4-inch cubes
|
12
oz. |
| Vegetable
oil |
3 Tbsp. |
Medium
yellow onion, cut into 1/4-inch thick wedges (about
1-1/2 cups)
|
1 ea. |
| Minced
shallots |
2 Tbsp. |
| Minced
garlic |
1 tsp. |
| Coarsely
chopped roasted peanuts |
1/3
cup |
| Thai
basil leaves |
½
cup |
|
1. Combine the lemongrass,
soy sauce, chilies, chili flakes, turmeric,
sugar and salt in a shallow bake tray. Stir
well to blend. Add the tofu pieces and turn
them in the seasonings so they are evenly
coated. Marinate for 1 hour.
|
| 2.
Heat half of the oil in a non-stick frying pan
over high heat. Add the onions, shallots and garlic
and stir until fragrant, about 1 minute. Reduce
heat and cook until the onions are soft, about
3 to 5 minutes. Sprinkle with 2 to 3 tablespoons
water to keep the onion moist. Remove from the
heat and set aside. |
| 3.
In another non-stick frying pan, heat the remaining
oil. Add the tofu pieces and without disturbing,
allow the tofu to cook until the bottom turns
golden, about 4 to 5 minutes. Using chopsticks
or a spatula, carefully turn the tofu over once
and cook until that side also turns golden. |
| 4.
Add the onion mixture and 2/3 of the peanuts to
the tofu. Just before serving, stir in the basil
leaves and transfer to a serving plate. Garnish
with the remaining peanuts and serve immediately
with steamed rice. |
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Nutrition
Facts |
| Serving
Size: 12 oz |
Servings
Per Recipe: 4 |
|
|
| |
%DV*
|
| Calories:
263 |
13
|
| Total
Fat: 20 grams |
31
|
Saturated
Fat: 2 grams
|
11
|
| Cholesterol:
0 mg |
0
|
| Sodium:
967 mg |
40
|
| Total
Carbohydrate: 13 grams |
4
|
Dietary
Fiber: 2.5 grams
|
10
|
Sugars:
2 grams
|
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| Protein:
11 grams |
22 |
|
| Vitamin
A: 16% |
Vitamin
C: 9% |
Calcium:
33% |
Iron:
33% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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