Lemongrass Crusted Tofu

Tàu Hũ Xả Ớt

Preparation info

  • Serves

    4-6

    as part of a Shared Meal
    • Difficulty

      Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

  • About

FIRM TOFU GOES THROUGH THE SAME PROCESS AS SILKEN TOFU; THE ONLY DIFFERENCE IS THAT FIRM TOFU IS PRESSED FOR LONGER, WHICH DRAWS MORE LIQUID OUT OF IT. FIRM TOFU IS IDEAL FOR THIS RECIPE BECAUSE IT CAN BE CRUSTED AND HANDLED WITHOUT BREAKING APART, IT RETAINS ITS MOISTURE AND HAS QUITE A ‘BOUNCY’ TEXTURE.

Ingredients

  • 450 g (1 lb) firm tofu
  • 1 lemongrass stem, white part only, finely chopped

Method

Drain the tofu and slice into 5 × 10 cm (2 × 4 inch) pieces, then pat dry with paper towel. Leave the tofu on the chopping board or transfer to a tray. In a bowl, combine the lemongrass, chilli, garlic, su