Crispy Tofu with Lemongrass and Peppers
This is the dish to convert even the most ardent tofu-resisters. The combination of fish sauce, lemongrass, and honey creates a delicious balance of salty and sweet.
If you are watching your sodium intake, start with two tablespoons of fish sauce and add more to taste if needed. If you can¡¯t find chili paste (sambal oelek), substitute chili garlic sauce or Sriracha.
Ingredients
Serves 4
- 1 (16-ounce) block extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons canola oil
- 4 garlic cloves, minced
- 2 fresh lemongrass stalks, tender part only, finely chopped
- 1 red onion, cut into 1-inch pieces
- 1 jalapeno pepper, seeded and finely chopped
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 3 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon chili paste (sambal oelek)
Tip: Fish sauce is a mainstay in Thai cooking and is most often made from anchovies, salt, and water.
Instructions
Line a plate with paper towels and place the tofu on top. Cover with paper towels and top with another plate weighed down with cans or a heavy pot for 30 minutes to release excess water. Cut into 1-inch cubes and place in a bowl. Add the cornstarch and stir to coat.
In a large, preferably nonstick, skillet over medium-high heat, add the oil. Cook the tofu for 1 to 2 minutes per side, or until golden brown. Remove the tofu and set aside. Add the garlic, lemongrass, onion, jalape?o, and bell pepper and saut¨¦ for 5 to 8 minutes, or until softened.
Meanwhile, in a bowl, combine the fish sauce, honey, and chili paste. Add to the skillet. Reduce the heat to medium-low, return the tofu to the skillet, and cook for 1 to 2 minutes, or until the tofu is heated through and coated with sauce.
Per serving
Calories: 250
Calories from fat: 110
Fat: 12 g
Saturated fat: 1 g
Trans fatty acids, total: 0 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 6 g
Cholesterol: 0 mg
Sodium: 1060 mg
Carbohydrate: 24 g
Dietary fiber: 3 g
Sugars: 9 g
Protein: 12 g
- Excerpted from
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