Lemongrass Tofu With Mushrooms

Recipe Ingredients

		Vegetable oil - for frying
14 oz	397g	Firm tofu - drained, and
		Cut into 3/4" squares
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Minced fresh lemongrass
2		Garlic cloves - minced
1 teaspoon	5ml	Chopped seeded jalapeño chili - (heaping)
1		Onion - thinly sliced
1/2		Red bell pepper - cut 3/4" pieces
4 oz	113g	Shiitake mushrooms - stemmed, and
		Thickly sliced
2 teaspoons	10ml	Fish sauce (nuoc mam)
		= (available at Asian markets and in the
		Asian foods section of many supermarkets)
1 tablespoon	15ml	Sugar
1 1/2 tablespoons	22ml	Chopped fresh cilantro

Recipe Instructions

Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350 degrees. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.

Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; saute until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; saute until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; saute 1 minute. Add fried tofu squares and saute until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.

This recipe yields 2 main-course or 4 side-dish servings.

Source:
Bon Appetit, September 2002

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