Vietnamese Tofu

With Turmeric and Lemongrass

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Preparation info

  • Serves

    4

    as a snack
    • Difficulty

      Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

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 tofu. I often use Turkish pul biber for heat as it is so fruity and versatile but you can use dried or fresh chillies if that’s what you have. The umami flavour of soy and the sweetness of the jaggery complement whiskies with smoke and spice notes with a hint of citrus – Ardbeg 10 would be perfect.

Ingredients

    Method