Vietnamese Tofu

Here is a modified version of a Vietnamese recipe I found which calls for the addition of nouc mam (fish sauce).
Adjust ingredients to your taste.
1 cake of firmor extra firm tofu
Fresh ginger juice -3 tablespoons
5 large cloves slicedgarlic
3-4 large shallots sliced
hot chili pepper paste(sambal olek) to taste
fresh ground black pepper
finely chopped scallions
fresh squeezed lime juice- from one lime
1 stalk of lemongrasschopped very fine

Slice tofu lengthwise in half and then into bite sized cubes.
Drain very well on cloth towels or paper towels for a few hours pressing very lightly every so often.

Marinate the tofu in hot sauce, ginger juice, and chopped lemon grass for a few hours.

Heat some oil in a non stick pan.
Add shallots and garlic and sauté until golden-brown.
Remove and reserve.
Add a little more oil if necessary and fry the tofu (drain and reserve marinade) until browned on all sides.
Add the garlic/shallots and cook for several minutes.
Add the reserved marinade and cook for a few minutes until somewhat dry.

Serve over jasmine rice with a squeeze of fresh lime juice and a generous helping of chopped scallions.
You can add slices of fresh Thai chili peppers and fresh ground black pepper if you wish.

additional informations

Recipe group Main
region East asian
Frank Durante - ftdurant@dreamscape.com
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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