Lemongrass Tofu With Mushrooms
By á-170456
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
Details
Servings 2
Preparation
Step 1
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.
You'll also love
- Blood Orange Upside Down Cake 4.5/5 (774 Votes)
- Smothered Chicken with Sauteed... 4.1/5 (860 Votes)
- Green Beans With Orange And... 0/5 (0 Votes)
- Cannellini With Tomato-Sage Sauce 0/5 (0 Votes)
- Apricot Bread Pudding With Caramel... 1/5 (1 Votes)
- Grilled Leeks, Sweet Peppers And... 0/5 (0 Votes)
Review this recipe