If you have also been on a tofu hype for pretty much the whole of January then consider adding this to your arsenal for a quick midweek meal .Tofu recipe is from Wok and Kin and the sauce recipe is from Hungry Huy
(Originally published 19/02/2023)
Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 2 servings
Ingredients
Tofu:
300g firm tofu (NB: pretty important I guess, Kate bought not firm tofu and it all went a bit wrong and crumbly)
2 stalks lemongrass
1/2 tsp soy sauce
1/4 tsp salt
1/2 tsp honey
3 tbsp oil
1 chili
Nước Chấm:
3 tbsp water
1 tbsp sugar
1 tbsp lime juice
1 tbsp fish sauce
1 small clove garlic
1 small chilli or some chilli flakes
1. Tofurrific!
Blitz your lemon grass stalks up until very fine, like sawdust (sorry for that description, but I think it’s pretty apt). Cut up your tofu into chunks and add this to a bowl with the blitzed lemon grass, 1/2 tsp soy sauce, 1/4 tsp salt, 1/2 tsp honey, 3 tbsp oil,1 chili. Give it a good massage together and leave to marinate for at least 15 minutes.
2. Source that sauce!
While your tofu is marinating, grab a small bowl and mix together: 3 tbsp water
1 tbsp sugar, 1 tbsp lime juice, 1 tbsp fish sauce, 1 small clove garlic, 1 small chilli or some chilli flakes et voila your sauce is done! This is also a good time to prep any other meal accompaniments,: rice, broccoli or anything else you so wish. You are the genie of your own dream restaurant.
3. Fry me a river
Add a touch of oil to a frying pan or a wok (if you have one) heat it up and fry your now marinated lemongrass tofu until it is beautifully golden brown.
Dink and sink!
Food for Thought
Lizzy says: “Kate was insistent that we made this recipe, although I do not think it turned out as expected. The recipe was very easy, which is always a good start. But the description of the lemongrass being like straw is very apt, it was a very dry meal and needed some kind of sauce to bring it all together. The dipping sauce did help and it was very tasty and kind of addictive, but I found that the tofu when dipped in the sauce tasted like lemon and sugar pancakes, which is maybe why I ended up eating so much.. 4/10”
Kate says: “This was my suggestion because I’ve had Xa Ot with tofu a lot here in Munich. But what surprised me was the ones I’ve had and enjoyed had a sauce… and this one did not. This meant it was very crispy and dry. All of the scratchy lemon grass bits were also a bit like coming across a fish bone which I didn’t appreciate in a tofu dish (did it need to be blitzed finer..? perhaps…?) I think this may be the first time in a while where I’d prefer to buy it in a restaurant… However, the sauce we made was great 10/10 (and much needed for the tofu) but the tofu alone is going to get a lowly 3/10″
3.5/10 Gasps
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