Lemongrass Tofu
The flavour of Lemongrass is just so yummy and i always enjoy it in vietnamese dishes. Lemongrass chicken or porkchop is more common. But how about tofu? The tofu soaks up the sauce well and when pan-fried, tofu firms up and the texture is very nice.
600-700g firm tofu, drained
Marinade
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
Juice of half a small lemon (2 tbsp)
1 lemon grass stalk, finely chopped
2 cloves garlic, finely chopped
Vietnamese fish sauce for dipping - 2 tbsp sugar, 2 tbsp lemon juice (half small lemon), 2 tbsp fish sauce, 1 clove minced garlic, one birds eye chilli
Method
Cut tofu into 1 cm thick slices. Marinade for about 1 hr (or as long as you can! I did 30 mins!)
Grill in a lightly oiled no stick pan on medium to low (watch the splatter!) for about 2-3 mins per side or until lightly browned. Remove the tofu from the pan and add in your marinde, reducing it to a glaze (takes about 1-2 mins!)
Serve tofu over glass noodles accompanied with fresh veg (carrot, cucumber, lettuce) with side of Vietnamese fish sauce. This goes so well with rice and an egg.
This tofu was on the less saucy side as I wanted to have it with dipping sauce. If you like it saucy. consider doubling the marinade for your tofu so that you get more of that lemon grass sauce.
Thank you for watching, enjoy!
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