Vietnamese Tofu

Tofu tends to be one of those love-it-or-hate-it ingredients because it can be very bland, but over the years I have managed to convert many haters with this Vietnamese way of cooking it. The key is to pack the marinade with lots of flavour, which the tofu absorbs, and then to stir-fry it quickly. In Vietnam, aromatic pepper or purple basil leaves are often added but you can toss in sweet basil, coriander or lime leaves. The peanuts added at the end add contrasting texture to the smooth tof