The original version of this Vietnamese-style tofu dish calls for deep-frying the tofu. Pan-searing renders a healthier version that's just as delicious. This recipe earned our Test Kitchens' highest rating.
2 (15-ounce) packages water-packed extrafirm tofu
1 1/2 tablespoons sugar
2 tablespoons Thai fish sauce (such as Three Crabs)
2 teaspoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, minced
2 tablespoons chopped peeled fresh lemongrass
1 red Thai chile, minced
How to Make It
Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 15 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.
Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 3 minutes or until lightly browned. Add lemongrass and chile; sauté 2 minutes. Stir in sugar mixture, and cook 1 minute. Serve lemongrass spread with tofu.
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My husband and I -LOVE- this recipe. To make it vegetarian, we sub Mushroom Soy Sauce for the Fish sauce. I also use Splenda instead of sugar, lemon juice instead of lemongrass (since it's hard to find around here), and Sriracha chili sauce for the red Thai chili. We eat this a few times a month and never tire of it.
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