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.

Recipe by Cooking Light August 2004

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 4 tofu pieces and 1 tablespoon spread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

180 calories; calories from fat 32%; fat 6.4g; saturated fat 1g; mono fat 1.3g; poly fat 3.6g; protein 17g; carbohydrates 14.5g; fiber 0.5g; cholesterolmg; iron 3.2mg; sodium 832mg; calcium 82mg.