Spicy Lemongrass Chili Tofu — Dau Hu Xao Sa Ot
Vietnamese chay lemongrass-chilli tofu stir-fry with crispy firm tofu cubes tossed in a hot wok with shallot, garlic, and red bird chilli in a vegetarian fish sauce caramel that clings to each cube, served over jasmine rice.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g tofu cubes dry with paper towel. Dust with cornstarch, white pepper, and salt; rest 5 minutes. Mince lemongrass cores, garlic, and shallot. Slice red chilli and scallion thin. Rinse jasmine rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and pinch of salt. Bring to a boil over high heat 3 minutes, cover, drop to lowest heat 12 minutes until grains turn fluffy and tender.
Fry
Heat 1/4 cup oil in a wok over medium-high 90 seconds until shimmering. Working in batches if needed to avoid crowding, lay tofu cubes in a single layer, cook 3 minutes per side turning until each face crisps deep golden brown with crackled edges. Lift tofu onto a plate.
Saute
Add 1 tbsp oil, drop lemongrass, garlic, shallot, and half the chilli over medium-high 90 seconds until fragrant and shallot edges turn translucent.
Glaze
Stir light soy, brown sugar, dark soy, mushroom seasoning, chilli flakes, and black pepper over high heat 1 minute until syrupy. Return tofu, toss 1 minute until glaze clings glossy to each cube.
Plate
Splash lime juice over off the heat. Mound rice on plates, tip tofu stir-fry alongside with clinging caramel, scatter scallion, cilantro, and remaining chilli rings. Serve immediately.
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