Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Notes: This Vietnamese dish was adapted from Pleasures of the Vietnamese Table, by Mai Pham (Harper-Collins, NY, 2001).

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 3 or 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 3/4-inch cubes and lightly blot with more towels.

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  • Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, green outer layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 4 to 7 tablespoons.

  • In a bowl, mix lemon grass, soy sauce, chili, sugar, turmeric, and 1/2 teaspoon salt. Gently stir in tofu. Let marinate for 5 to 10 minutes, stirring occasionally.

  • In a 10- to 12-inch nonstick frying pan over high heat, stir onion, shallots, and garlic in oil until fragrant, about 1 minute; push to one side of pan. Add tofu mixture. Gently turn cubes occasionally and stir onion mixture until tofu is browned around the edges and onion is soft, 5 to 7 minutes.

  • Stir in basil leaves and half the peanuts. Add salt to taste. Pour into a serving dish. Garnish with remaining peanuts. Serve with hot cooked rice.

Nutrition Facts

413 calories; calories from fat 26%; protein 21g; fat 12g; saturated fat 1.8g; carbohydrates 57g; fiber 2.2g; sodium 692mg.
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