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Lemongrass tofu cubes
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
- 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.
- Heat the oil in a heavy bottomed skillet set over medium heat. Add the tofu cubes and saute until golden on all sides.
- Add the garlic and cook for five more minutes, tossing the tofu cubes a few times every so often
- Divide the tofu cubes between the two vermicelli bowls and serve immediately.
