Lemongrass Tofu

For this recipe you can use a stalk of frozen lemongrass.

Ingredients for 3 side dish portions

For frying tofu

300g medium firm tofu

150g Vegetables of your choice (green onion, onion, paprika etc )

20g oil (rapeseed with lemon flavor or olive oil)

For the sauce

1tbsp mushroom sauce

2tbsp soy sauce

4tbsp water

2tsp raw cane sugar

A pinch of chili (1/8 tsp)

Black pepper

10g rapeseed oil with lemon flavor (or olive oil)

In total 40g of raw spices below.

(=1 stalk of lemon grass, white part of green onion/1 garlic ,ginger etc )

(Optional ingredients & toppings)

Basil ,coriander leaves, lettuce

Onion flake ,coconut flakes

Boiled noodles or rice

Step1

Chop all the raw or frozen ingredients finely.

Step 2

Slice 150g of vegetables of your choice.

( Green onion, pepper etc)

Step 3

Mix all the ingredients for sauce in a bowl.

Step4

Warm 20g of oil in a frying pan and fry tofu over a medium high heat until golden.

(Don't flip the slices until one side turns golden. It takes about 5minutes)

Step4

Remove fried tofu from the pan.

Add about 10g oil to fry chopped lemongrass mixture.

Keep frying until fragrant.

Step 5

Add sliced vegetables of your choice.

Stir fry it for about 2 minutes then add sauce.

(At the event we used some green onions and bell pepper)

Step 5

Stir fry vegetables over high heat for another 2 minutes or until the sauce is thickened.

Step 5

Your lemongrass tofu sauce is done :)

Serve it over fried tofu and any carb of your choice.

At one event we served this lemongrass tofu with vermicelli noodles.

My personal favorite is with buckwheat noodles.

Served over steamed rice

Served over salad and  vermicelli noodles