Vietnamese Lemongrass Tofu Stir-Fry (Dau Hu Xao Xa)

Ingredients

• about 450 g Extra-firm tofu
• 2 stalks Lemongrass
• 3 cloves Garlic
• 1 small Red chili
• 3 tbsp Soy sauce
• 1 tbsp Vegan fish sauce (or more soy sauce)
• 1 tsp Brown sugar
• 2 tbsp Vegetable oil
• 4 cups Cooked rice
• 1/4 cup Fresh cilantro
• 1/4 cup Mint
• 1 cup Bean sprouts

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

Instructions

1. 1Place the about 450 g extra-firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 5 minutes to remove excess water. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Prepare the aromatics: Finely mince the 2 stalks of lemongrass, 3 cloves of garlic, and 1 small red chili. Set aside.
3. 3In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp vegan fish sauce (or more soy sauce), and 1 tsp brown sugar until the sugar is dissolved. This is your sauce.
4. 4Heat the 2 tbsp vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until shimmering, about 175°C. Carefully add the about 450 g cubed tofu to the hot oil in a single layer. Stir-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
5. 5Add the minced 2 stalks of lemongrass, 3 cloves of garlic, and 1 small red chili to the skillet with the tofu. Stir-fry for 1 minute more, until the mixture is very fragrant.
6. 6Pour the prepared sauce over the tofu mixture. Stir and cook for 1-2 minutes, allowing the sauce to bubble and thicken, coating the tofu evenly.
7. 7Serve the Vietnamese Lemongrass Tofu Stir-Fry immediately over the 4 cups of cooked rice. Garnish generously with the 1/4 cup fresh cilantro, 1/4 cup mint, and 1 cup bean sprouts.

Substitutions

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