Recipe: Lemongrass chili tofu – Đậu phụ chiên sả ớt (Vegan)

Recipe: Lemongrass chili tofu - Đậu phụ chiên sả ớt (Vegan)

By Helen Le Published: December 5, 2016

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 4-6 Servings

Best served with hot steamed rice.

  • Cut the tofu into cubes, about 3x5cm. For the stuffed version, cut the tofu into 5x10x2cm cubes, then cut to butterfly without opening it widely. Pat dry with paper towel to prevent splashing when deep-fried.
  • Heat 2 tbsp vegetable oil in a pan and saute' 1/4 cup minced lemongrass, minced spring onion (white part only) and chili till fragrant and quite golden. Stuff the fillings into the center of the tofu like a sandwich.
  • Heat a generous amount of vegetable oil in a pan, deep-fry the tofu on medium low heat till golden brown. Remove and drain off the excess oil.
  • For coated version: Fry the minced lemongrass and chili till quite golden. Lower the heat and season with 1 tsp mushroom seasonings, 1 tsp sugar, 1/2 tsp salt and a little bit of turmeric powder. When it's nicely golden brown, toss in the tofu. Drizzle 2 tbsp soy sauce into the tofu. Give it a good toss, then turn off the heat.
  • For stuffed version, after deep-frying, serve with a side bowl of soy sauce for dipping.

Best served with hot steamed rice.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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