Dau Hu Chien Sa Ot (Fried Tofu with Lemongrass and Chili)

Ingredients

• about 450 g Firm Tofu
• 2 stalks Lemongrass (minced)
• 1 Red Chili (minced)
• 2 cloves Garlic (minced)
• 2 tablespoons Soy Sauce (gluten-free tamari)
• 1 teaspoon Sugar
• 3 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g firm tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 stalks minced lemongrass, 1 minced red chili, 2 minced cloves garlic, 2 tablespoons soy sauce (or gluten-free tamari), and 1 teaspoon sugar. Stir everything together until well mixed.
3. 3Place a 25.4 cm skillet over medium-high heat and add the 3 tablespoons of vegetable oil. Heat the oil until it shimmers, which should take about 2-3 minutes.
4. 4Carefully add the 2.54 cm tofu cubes to the hot oil in the skillet. Cook for 8-10 minutes, turning the tofu cubes occasionally, until they are golden brown and crispy on all sides.
5. 5Pour the lemongrass and chili mixture from the bowl directly over the crispy tofu in the skillet. Stir gently and cook for another 2-3 minutes, stirring occasionally, until the mixture is fragrant and coats the tofu.
6. 6Remove the skillet from the heat. Serve the Dau Hu Chien Sa Ot hot.

Substitutions

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