Best Crisp Silken Tofu Crusted In Lemongrass And Chile Dau Hu Xa Ot Recipes

Lemongrass Tofu image

Provided by Food Network

Time 7h20m

Yield 6 servings

Number Of Ingredients 10

2 (1-pound) boxes firm tofu
10 kaffir lime leaves, minced
3/4 cup kecap manis (see Cook's Note)
3/4 cup soy sauce
5 cloves garlic, minced
3/4 freshly squeezed lemon juice
1/4 cup minced fresh lemongrass
Vegetable, canola or grapeseed oil
Chili sauce, for serving, optional
Rice and your favorite vegetable, for serving

Steps:

The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight.
Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn't splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it's ok to lower the heat to ensure that it will be hot all the way through.
Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.

Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths
1 knob ginger, pounded
2 chiles, bashed
6 lemon leaves
10 1/2 ounces/300 g snails, washed in salted water 3 times
1 chile, diced
2 lemon leaves, finely sliced
1 clove garlic, minced
1/2 cup water
2 tablespoons fish sauce
1 tablespoons vinegar

Steps:

In a saucepan, add 2 cups water, lemongrass, ginger, and chile. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce.
For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.

Spicy Lemongrass Tofu image

Provided by Mai Pham

Yield Makes 4 servings

Number Of Ingredients 14

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chilies or another fresh chili
1/2 teaspoon dried chili flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped roasted peanuts
10 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves

Steps:

1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.

Tofu and Green Beans With Chile Crisp image

Provided by Sam Sifton

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons chile-crisp condiment, plus more for serving
3 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar
1 1/2 teaspoons sesame oil
1 teaspoon honey
2 garlic cloves, peeled and minced
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
3/4 pound green beans
1 tablespoon neutral oil, like canola or grapeseed
White rice, for serving
1 tablespoon minced fresh ginger

Steps:

Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.