Lemongrass Tofu With Mushrooms

Lemongrass Tofu With Mushrooms
Lemongrass Tofu With Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • Vegetable oil for frying

  • 14

    ounces firm tofu drained, and cut into 3/4" squares

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons vegetable oil

  • 2

    tablespoons minced fresh lemongrass

  • 2

    garlic cloves minced

  • 1

    teaspoon chopped seeded jalapeño chili - (heaping)

  • 1

    onion thinly sliced

  • 1/2

    red bell pepper cut 3/4" pieces

  • 4

    ounces shiitake mushrooms stemmed, and thickly sliced

  • 2

    teaspoons fish sauce (nuoc mam) (available at Asian markets and in the Asian foods section of many supermarkets)

  • 1

    tablespoon sugar

  • 1 1/2

    tablespoons chopped fresh cilantro

Directions

Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350 degrees. 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. This recipe yields 2 main-course or 4 side-dish servings.

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