Lemongrass tofu is Deniz’ favorite Vietnamese dish. We both love it, with rice or in a ban mi. This is our vegetarian adaptation to the Chicken Stir-Fried with Lemongrass and Chile recipe in Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen.
- 2 batches of Deep Fried Marinated Tofu Cubes
- 2 red bell peppers, seeded and cut into ½ inch squares
- 1 c coconut milk
- ½ c concentrated broth (½ Knorr bullion dissolved in ½ c of boiling water, or leftover broth from marinading the tofu cubes prior to deep frying)
- 2 T cilantro, chopped (optional)
- 1 t salt
- 1 T sugar
- 2 T curry powder
- 1 T fish sauce
- 2 t water
- 4 T vegetable oil
- 6 shallots, finely chopped
- 2 Serrano chilies, finely chopped
- 6 stalks lemongrass, green tops chopped off (keeping the whiter bottom 3 inches), hard outer layers removed, finely chopped
Prepare the ingredients as described above. In a small bowl, combine the Marinade ingredients. In a medium bowl, combine the Wet Spices.
Pour the Marinade over the deep fried marinated tofu cubes. Stir to evenly coat, stirring carefully to minimize damage to the tofu cubes.
In a large skillet or wok, heat the oil over high heat. Add the rest of the Wet Spices and stir-fry for a minute. Add the marinated deep fried tofu cubes and the bell peppers, and stir to coat well. Cook for an additional minute. Add the coconut milk and concentrated broth, using a spatula to flip and stir to evenly coat. Lower the heat and cook for about 6 minutes, flipping the tofu occasional to prevent burning. The tofu is done when the coconut milk is barely visible.
Garnish with optional cilantro.