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

 

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Author: Shalu Asnani

Recipe type: Vietnamese

Ingredients

• Lemongrass-marinated tofu with basil & roasted peanuts
• Serves 4
• Ingredients:
• 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

Instructions

1. Rinse tofu and pat dry with paper towels. Cut into triangles (1cm thick) and arrange in a single layer on a plate.
2. Slice off tough ends from the lemongrass, then peel and discard tough outer layers. Finely chop the tender white portions only.
3. 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.
4. Heat 2 Tbsp oil in a wok and sauté onion, shallots, and garlic until soft and fragrant. Push to one side of pan.
5. 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.
6. Add basil leaves and chopped peanuts. Squeeze lime juice over just before serving and mix well.
7. Transfer to a plate and garnish with the remaining peanuts.
8. Serve hot with rice or over a bowl of cooked rice noodles.

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