Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot

Name: Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 16 ounces silken or firm tofu; 1 lemongrass stem, white part only, finely chopped; 1 bird's eye chile, finely chopped* (See Cook's Note); 1 tablespoon minced garlic; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 3 fresh coriander (cilantro) sprigs; Jasmine rice, to serve

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Ingredients

16 ounces silken or firm tofu

1 lemongrass stem, white part only, finely chopped

1 bird's eye chile, finely chopped* (See Cook's Note)

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

3 fresh coriander (cilantro) sprigs

Jasmine rice, to serve

Directions

Watch how to make this recipe.

Drain the block of tofu and slice into 2-inch by 4-inch pieces, then leave on the chopping board or transfer to a tray.
In a bowl, add the lemongrass, chile, garlic, salt, sugar, and pepper. Mix all the ingredients together. With a sharp knife, cut an "x" 1/3 deep on the top of each square, then gently stuff the tofu squares with the mixture.
Heat a large frying pan over the medium-high heat. Add the oil and pan-fry each side of the tofu for 3 minutes, or until browned and crisp.
Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice.