Lemongrass Tofu in 30 minutes
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– 28 ouncesmedium-firm tofu, drained & minimize into cubes
– 2-Three stalks lemongrass white half solely
– Three Thai chilis
– Three shallots
– Three cloves of garlic
– oil for cooking, salt to style
– Three tablespoons vegan ‘fish’ sauce (recipe on my weblog) or Vietnamese dipping sauce (Nước mắm chay), 1 tablespoon water combine along with vegan ‘fish’ sauce, ½ tablespoon sugar, 1 tablespoon soy sauce
Pairing Elements: Cucumber slices Tomato slices, Pickled carrot
To organize the lemongrass, take away the robust outer layer, then minimize the bulb off and roughly chop the white half. Reserve the higher stalk (the inexperienced half) for tea or soup inventory. Peel off the garlic pores and skin. Place each elements in a meals processor (I used a hand pull processor) and chop till positive.
In a big non-stick pan with oil, pan-fry tofu till golden brown on each side. Dish out and put aside.
Warmth a wok and add in about Three tablespoons of cooking oil, then, sauté shallots, lemongrass, garlic till aromatic or till shallots flip translucent. Add the Thai chilis, tofu, sauce elements, and toss to mix. Serve heat.