Lemongrass Tofu With Mushrooms Recipes

LEMONGRASS TOFU

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.

LEMONGRASS TOFU WITH MUSHROOMS

Steps:

• Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350°F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.
• Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.
• Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.

LEMONGRASS TOFU

Steps:

• Pat dry the tofu block with a kitchen towel to remove excess moisture. Slice into medium size cubes.
• Put tofu cubes in a bowl. Sprinkle some salt and pepper. Gently toss.
• Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-13 minutes at 200°C (400°F).
• Chop off the leaves of lemongrass and also remove all the woody outer layers. Roughly chop the inner soft part.
• Put the chopped lemongrass and garlic cloves in a grinder/ food processor and mince.
• Heat oil in a pan. Add sliced onion and ground lemongrass. Saute for 2-3 minutes.
• Add chopped chili pepper, tofu, sugar, pepper, salt, and soy sauce. Gently mix everything. If the lemongrass is sticking to the pan, add a few tablespoons of water. Cook for 2-3 minutes and then switch off the stove.
• Add fresh lime juice and cilantro/ spring onion greens. Enjoy with rice or noodles.