Lemongrass tofu cubes

By Kim Thuy
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lemongrass-tofu-cubes
Credit: <p>Caitlin Connelly / Your Morning</p>

Excerpted  from Secrets  from  My  Vietnamese  Kitchen: Simple  Recipes  from  My  Many  Mothersby Kim  Thuy.  Copyright  © 2017  Editions  Libre  Expression. Translated  from  the  French  by  Sheila Fischman.  Recipes  translated  by  Marie  Asselin. Appetite  by  Random  House  edition  published  in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

SERVES
2

Ingredients

  • 2/3 cup minced fresh lemongrass
  • 1 teaspoon salt
  • 1 bird’s eye chili, minced
  • 1 block medium-firm tofu, cut into 2.5 centimeter cubes
  • 1/4 cup peanut oil
  • 1 clove garlic, minced
  • 2 dressed vermicelli bowls

Directions

  1. To a medium sized stainless steel bowl, add the lemongrass, salt, and bird’s eye chili. Stir to combine, then add the tofu cubes and toss to coat.
  2. Heat the oil in a heavy bottomed skillet set over medium heat. Add the tofu cubes and saute until golden on all sides.
  3. Add the garlic and cook for five more minutes, tossing the tofu cubes a few times every so often
  4. Divide the tofu cubes between the two vermicelli bowls and serve immediately. 

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