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

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Quy Nhon
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.
recipe tools

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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