Lemongrass Tofu

Lemongrass Tofu
adapted from Pleasures of the Vietnamese Table
serves 4

12-14 oz tofu, drained
3-4 t minced fresh lemongrass (peel outer layers of 1 stalk, grate or mince bottom white part)
1 large garlic clove, minced
2 T soy sauce
2 T water
2 t roasted red chili paste
1 t ground turmeric
2 t sugar
1 t salt
2 T vegetable oil
1/2 t red pepper flakes, optional

Cut tofu lengthwise into thirds. Place on an absorbent kitchen towel and cover with an additional towel. Place a heavy pan on top, and allow to sit thirty minutes to remove moisture. Transfer tofu to a cutting board and cut into 3/4" cubes.In a large bowl or glass container combine lemongrass, garlic, say sauce, water, red chili paste, turmeric, sugar and salt. Add tofu cubes, and carefully toss to coat. Cover and refrigerate at least 30 minutes (I did mine overnight) to marinate.In a large wok or sauté pan, heat oil over high heat. Add tofu and cook 10-15 minutes, shaking pan every minute so tofu doesn’t stick, until golden brown on all side. If using, add red pepper flakes the last few minutes. Enjoy with lettuce wrapes, sesame noodles, or rice!