LEMONGRASS TOFU
Provided by Food Network
Time 7h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight.
- Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through.
- Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.
CHILE CRISP
This tangy, garlicky, spicy and crunchy condiment has a cult following. Drizzle it on everything from noodles to ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
- Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
- Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
- Refrigerate in an airtight container for up to 1 month.
SNAILS, COOKED IN LEMONGRASS AND CHILE: OC LUOC XA
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a saucepan, add 2 cups water, lemongrass, ginger, and chile. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce.
- For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.
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- Transfer tofu slices to a clean plate (you may want to line it with paper towel to absorb excess oil). Discard all the oil and all the black bits in the pan.
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