I love serving this to people who think Tofu is bland! Fragrant lemongrass and turmeric marinated tofu with a hint of spice and sweetness of basil. Best served with steamed rice and leftovers (if any) taste great in a Banh Mi!
Lemongrass-marinated tofu with basil & roasted peanuts
Author: Shalu Asnani
Recipe type: Vietnamese
- Lemongrass-marinated tofu with basil & roasted peanuts
- Serves 4
- 400g firm tofus
- 4 stalks fresh lemon grass
- 2 Tbsp light soy sauce
- 2 Thai bird’s eye chillies, minced
- 2 tsp sugar
- 1 tsp ground turmeric
- 1 tsp salt
- 3 Tbsp vegetable oil
- ½ onion, thinly sliced
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 50g basil leaves (Thai basil preferred)
- ¼ cup chopped, roasted peanuts + 1 Tbsp for garnish
- 1 Tbsp fresh lime juice
- Rinse tofu and pat dry with paper towels. Cut into triangles (1cm thick) and arrange in a single layer on a plate.
- Slice off tough ends from the lemongrass, then peel and discard tough outer layers. Finely chop the tender white portions only.
- In a bowl, mix chopped lemongrass, soy sauce, chili, sugar, turmeric, salt and 1 Tbsp oil. Pour over tofu slices and spread evenly. Let marinate for 15 minutes or up to 1 hour.
- Heat 2 Tbsp oil in a wok and sauté onion, shallots, and garlic until soft and fragrant. Push to one side of pan.
- Add tofu and gently toss, mixing tofu with the onions. Cook on medium heat, stirring occasionally until tofu is browned around the edges and onion is soft, about 5 to 7 minutes.
- Add basil leaves and chopped peanuts. Squeeze lime juice over just before serving and mix well.
- Transfer to a plate and garnish with the remaining peanuts.
- Serve hot with rice or over a bowl of cooked rice noodles.
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