Spicy Tofu with Lemon Grass Basil and Peanuts Recipe
From mystic_river1 17 years ago
- 15 minutes to make
- Serves 4
Aromatic pepper leaves are often used as the herb element in this recipe but because these are quite difficult to find outside South-East Asia, you can use basil leaves as the replacement.
Ingredients
- MARINATE TIME 1 HOUR shopping list
- ----------------------------------- shopping list
- 3 lemon grass stalks (white part only), finely chopped shopping list
- 3 tablespoons soy sauce shopping list
- 2 red serrano chilies, seeded and finely chopped shopping list
- 2 garlic cloves, crushed shopping list
- 1 teaspoon ground turmeric shopping list
- 2 teaspoon sugar shopping list
- 11 oz tofu, rinsed, drained, patted dry and cut into bite size cubes shopping list
- 2 tablespoons groundnut (peanut) oil shopping list
- 3 tablespoons roasted peanuts, chopped shopping list
- 1 bunch fresh basil, stalks removed shopping list
- salt shopping list
How to make it
- Using a bowl, mix together the lemon grass, soy sauce, chilies, garlic, turmeric and sugar until the sugar has dissolved. Add a little salt to taste and add the tofu, making sure it is well coated. Leave to marinate for 1 hour.
- Heat a wok or heavy pan. Pour in the oil, add the marinated tofu, and cook, stirring frequently, until it is golden brown on all sides. Add the peanuts and most of the basil leaves.
- Divide the tofu among individual serving dishes, scatter the remaining basil leaves over the top and serve hot or at room temperature with white rice, jasmati or basmati.
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