CRISP SILKEN TOFU CRUSTED IN LEMONGRASS AND CHILE: DAU HU XA OT

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

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 10

16 ounces silken or firm tofu
1 lemongrass stem, white part only, finely chopped
1 bird's eye chile, finely chopped* (See Cook's Note)
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

Steps:

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.