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Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot
Recipe courtesy Luke Nguyen
- Total Time:
- 22 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 12 min
- Level:
- Easy
- 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*
- 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.
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.