Spicy Lemongrass Tofu

This tofu recipe is flavorful, colorful, and makes a great topper for rice noodles, Asian salads, or lettuce wraps. The original recipe comes from Pleasures of the Vietnamese Table by Mai Pham, which is full of great dishes. I add thinly sliced cabbage to add a varied texture and flavor to the recipe.

Gather these ingredients and start this Vietnamese dish.

• 2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)

• 1 1/2 tablespoons soy sauce

• 2 teaspoons chopped Thai bird chilies or other fresh chilies

• 1/2 teaspoon dried chili flakes

• 1 teaspoon ground turmeric

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 12 ounces extra firm tofu, drained, patted dry, and cut into 3/4-inch cubes

• 4 tablespoon vegetable oil (I prefer avocado oil)

• 1/2 yellow onion, cut into 1/8 inch slices

• 2 shallots, thinly sliced

• 1 1/2 cup thinly sliced/shredded green cabbage

• 1 teaspoon minced garlic

• 4 tablespoons chopped roasted peanuts

• 10 Thai basil leaves, thinly sliced

Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar, and salt in a bowl. Add the cubed tofu and mix to coat the tofu evenly. Marinate the tofu for 30 minutes to 1 hour,

Heat half the oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the onions, shallot, and garlic, stir, and cook for 1 minute or until fragrant. Add the cabbage and cook stirring for one minute, until the cabbage begins to wilt. Reduce the heat to low and cook until the vegetables soften, about 3 minutes. Transfer to a bowl and keep warm.

Wipe the pan clean and heat the remaining oil over medium heat. Add the tofu. Cook for 4 to 5 minutes using tongs, a spoon, or chopsticks to turn the tofu and cook evenly. Add the vegetables into the tofu and cook, uncovered, for 2 to 3 more minutes. Add half of the peanuts and all of the basil.

Remove the pan from the heat and transfer to a serving bowl or plate. Garnish with roasted peanuts and serve on rice noodles, rice, or salad. I serve this on rice noodles tossed with the Thai Peanut Pesto and a drizzle of Asian Chili Crisp Oil.