Lemon Grass-Coconut Tofu

• 份量: 4 servings
• 总时间: 25 minutes

配料

1 teaspoon ground turmeric

Kosher salt and ground black pepper

2 14-ounce containers extra-firm tofu, cut into 1-inch cubes and patted dry

4 medium plum tomatoes (2 quartered, 2 diced)

1 medium shallot, cut into eighths

1 bunch fresh cilantro, stems thinly sliced and reserved separately from leaves

1 tablespoon fish sauce

1 tablespoon chili-garlic sauce

3 stalks lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced

1/4 cup grapeseed or other neutral oil

14 ounce can coconut milk, well stirred

1 tablespoon lime juice

步骤

In a medium bowl, stir together the turmeric, 2 teaspoons salt and ½ teaspoon pepper. Add the tofu and toss to coat. Set aside.

In a blender, combine the quartered tomatoes, shallot, cilantro stems, fish sauce and chili-garlic sauce. Blend until finely chopped, about 30 seconds. Add the lemon grass and blend, scraping the blender frequently, until a smooth, thick paste forms, about 90 seconds. Set aside.

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the tofu in an even layer and cook without stirring until well browned on the bottoms and the pieces release easily from the pan, about 3 minutes. Using a spatula, turn the pieces and cook until browned on all sides, another 7 to 9 minutes. Transfer to a large paper towel–lined plate.

Return the skillet to medium-high. Add the tomato–lemon grass paste and cook, stirring, until slightly darkened and thickened, 2 to 3 minutes. Stir in the coconut milk, 1 teaspoon salt, ½ teaspoon pepper and the diced tomatoes. Bring to a simmer then cover, reduce to low and cook until the tomatoes soften, about 5 minutes. Add the tofu and stir to coat. Cover and simmer, stirring occasionally, until the tofu has absorbed some of the sauce, about 10 minutes.

Taste and season with salt and pepper. Stir in the lime juice and sprinkle with the cilantro leaves.