Spicy Lemongrass Tofu

Recipe Ingredients

2		Lemongrass stalks - outer layers peeled,
		Bottom white part thinly sliced and
		Finely chopped - (abt 1/4 cup)
1 1/2 tablespoons	22ml	Soy sauce
2 teaspoons	10ml	Chopped Thai bird chiles
		= (or another fresh chile)
1/2 teaspoon	2.5ml	Dried chile flakes
1 teaspoon	5ml	Ground turmeric
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
12 oz	340g	Tofu - drained, patted dry,
		And cut into 3/4" cubes
4 tablespoons	60ml	Vegetable oil
1/2		Yellow onion - cut 1/8" slices
2		Shallots - thinly sliced
1 teaspoon	5ml	Minced garlic
4 tablespoons	60ml	Chopped Roasted Peanuts - (see below)
10		Pepper leaves - shredded
		= (or 2/3 cup loosely-packed
		Asian basil leaves)
		Roasted Peanuts
1 cup	237ml	Raw shelled peanuts - skin removed

Recipe Instructions

Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.

Heat half of the oil in a 12-inch nonstick skillet over moderately-high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.

Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.

Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

Roasted Peanuts: Place the peanuts on a cookie tray and bake in a preheated 325 degree oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife. (Makes 1 cup)

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9723) - from the TV FOOD - NETWORK

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