Pan-Fried Tofu with Spicy Lemongrass Sauce

By es123

The original version of this dish calls for deep-frying the tofu. Pan-searing renders a healthier version that's just as delicious.

Ingredients

• 2 (15-ounce) packages water-packed extrafirm tofu
• Cooking spray
• 1 1/2 tablespoons sugar
• 2 tablespoons Thai fish sauce (such as Three Crabs)
• 2 teaspoons vegetable oil
• 1/2 cup finely chopped shallots
• 1 garlic clove, minced
• 2 tablespoons chopped peeled fresh lemongrass
• 1 red Thai chile, minced

Preparation

Step 1

Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 15 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.

Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 3 minutes or until lightly browned. Add lemongrass and chile; sauté 2 minutes. Stir in sugar mixture, and cook 1 minute. Serve lemongrass spread with tofu.