LEMONGRASS TOFU ĐẬU HŨ KHO SẢN

• portioner: Serves 2-4
• total tid: Prep time - 15 minutes C

Ingredienser

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 (or 2) bird's eye chilli, finely chopped (optional)

1 lemongrass stalk, finely chopped

1 tablespoon premium quality soy sauce or Homemade Vegan Fish Sauce (page 193)

1½ tablespoons vegetarian oyster sauce

1½ tablespoons maple syrup

1 tablespoon black vinegar (or cider vinegar)

300 g (10½ oz) medium-firm tofu, sliced into 1 cm (½ in) batons

2 tablespoons cooking oil

50 ml (1¾ fl oz) coconut water or aloe vera juice

30 g (1 oz) coriander (cilantro) leaves or Thai basil, coarsely chopped

1 tablespoon toasted sesame seeds

Vejledning

Mix the shallot, garlic, chilli and lemongrass in a large bowl, together with the soy sauce, vegetarian oyster sauce, maple syrup and vinegar. Add the sliced tofu to the bowl and marinate for at least 30 minutes or in the refrigerator overnight. In a large frying pan (skillet) over a medium heat, add the oil, then place the tofu batons clockwise to fry 5 minutes on each side or until golden. Then add the rest of the marinade and the coconut water to sizzle for a further 3-5 minutes, adding more if too dry. Stir in the coriander at the last minute.

Sprinkle with the sesame seeds and serve

immediately with steamed rice or on vermicelli

noodle salad bowls (page 137).