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

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

TOTAL TIME: 22 min
Prep: 10 min
Inactive Prep: --
Cook: 12 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 16 ounces silken or firm tofu
  • 1 lemongrass stem, white part only, finely chopped
  • 1 bird's eye chile, finely chopped*
  • 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
  • *Can be found at specialty Asian markets.
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Directions

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.

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  • on December 07, 2011

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    I just made this and it was totally delicious! You can't always find lemongrass...but when you do, make this recipe! It was tasty, simple, and didn't take that long to cook. Tastes good in a sandwich, too.

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