• Crisp Lemongrass Tofu With Rice
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Crisp Lemongrass Tofu With Rice

Crisp Lemongrass Tofu With Rice

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Chilli
  3. 1 Each Pickling Onion
  4. 1 tbsp Peanuts
  5. 1 tbsp Light Soy Sauce - PANTRY ITEM
  6. 1 Each Lemongrass Stalks
  7. 1 cup Jasmine Rice
  8. 0 tsp Ground Turmeric
  9. 5 g Ginger
  10. 1 Each Garlic Cloves
  11. 150 g Firm Tofu
  12. 5 g Coriander
  13. 1 tbsp Cooking Oil - PANTRY ITEM
  14. 0 tsp Caster Sugar (or To Taste) - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Chilli
  3. 1 Each Pickling Onion
  4. 2 tbsp Peanuts
  5. 1 tbsp Light Soy Sauce - PANTRY ITEM
  6. 1 Each Lemongrass Stalks
  7. 1 cup Jasmine Rice
  8. 1 tsp Ground Turmeric
  9. 10 g Ginger
  10. 1 Each Garlic Cloves
  11. 300 g Firm Tofu
  12. 10 g Coriander
  13. 2 tbsp Cooking Oil - PANTRY ITEM
  14. 1 tsp Caster Sugar (or To Taste) - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Chilli
  3. 2 Each Pickling Onion
  4. 3 tbsp Peanuts
  5. 2 tbsp Light Soy Sauce - PANTRY ITEM
  6. 2 Each Lemongrass Stalks
  7. 2 cup Jasmine Rice
  8. 1 tsp Ground Turmeric
  9. 15 g Ginger
  10. 2 Each Garlic Cloves
  11. 450 g Firm Tofu
  12. 15 g Coriander
  13. 3 tbsp Cooking Oil - PANTRY ITEM
  14. 1 tsp Caster Sugar (or To Taste) - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Chilli
  3. 2 Each Pickling Onion
  4. 4 tbsp Peanuts
  5. 2 tbsp Light Soy Sauce - PANTRY ITEM
  6. 2 Each Lemongrass Stalks
  7. 2 cup Jasmine Rice
  8. 1 tsp Ground Turmeric
  9. 20 g Ginger
  10. 2 Each Garlic Cloves
  11. 600 g Firm Tofu
  12. 20 g Coriander
  13. 4 tbsp Cooking Oil - PANTRY ITEM
  14. 1 tsp Caster Sugar (or To Taste) - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 Each Red Chilli
  3. 3 Each Pickling Onion
  4. 6 tbsp Peanuts
  5. 3 tbsp Light Soy Sauce - PANTRY ITEM
  6. 3 Each Lemongrass Stalks
  7. 3 cup Jasmine Rice
  8. 2 tsp Ground Turmeric
  9. 30 g Ginger
  10. 3 Each Garlic Cloves
  11. 900 g Firm Tofu
  12. 30 g Coriander
  13. 6 tbsp Cooking Oil - PANTRY ITEM
  14. 2 tsp Caster Sugar (or To Taste) - PANTRY ITEM

Prep:

  1. Roughly chop peanuts.
  2. Peel and thinly slice ginger.
  3. Pat dry tofu and cut into 3cm cubes.
  4. Peel and finely chop onion.
  5. Peel and mince garlic.
  6. Wash and chop coriander.
  7. Finely chop white part of lemongrass.

Method:

  1. Return the onion, garlic & ginger mixture to the pan with tofu and cook, stirring occasionally, for another 2-3 minutes. Add a dash of water amd adjust seasoning with salt and white pepper.
  2. Cook rice in the saucepan, using a ratio of 1. 5 cups water to 1 cup rice. Bring rice to the boil, then cover with a tight fitting lid and cook for 14 minutes on a low heat. Stand and cover for 5 minutes, then fluff the rice with a fork.
  3. In a bowl, combine lemongrass, soy sauce, chillies, turmeric, and sugar. Stir well, add tofu, and toss gently to coat. Leave to marinate.
  4. Add remaining oil to the pan and reduce heat to medium. Gently add the marinated tofu along with any remaining marinade and fry, turning occasionally, until golden all over (4-5 minutes).
  5. Just before serving, toss through chopped peanuts and coriander. Serve warm with steamed rice.
  6. Heat half of the oil in a nonstick frying pan or wok over medium-high heat. Add onion, garlic, and ginger. Stir-fry until aromatic and softened (about 1 minute). Transfer to a plate.
  7. Instructions:.
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