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.
Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu Nuong Xa)
Zeemia Posted: 11/10/10