top of page

Crispy Silken Lemongrass Tofu by Jennifer NK Nguyen

Chopsticks Alley Eats

Ingredients:

450 g silken or firm tofu

1 lemon grass stem, white part only, finely chopped

1 bird’s eye chilli, finely chopped

1 tbsp finely diced garlic

1 tsp salt

1 tsp sugar

½ tsp freshly ground black pepper

1 tbsp vegetable oil

Directions:

Drain the tofu and slice into 5 x 10 cm pieces

Leave on the chopping board or transfer to a tray

In a bowl, add the lemon grass, chilli, garlic, salt, sugar and pepper

Mix all the ingredients together, then coat both sides of the tofu with the mixture

Heat a large frying pan over medium–high heat

Add the oil and pan-fry each side of the tofu for 3 minutes until browned and crisp

Garnish with coriander and serve with jasmine rice

36 views8 comments

Recent Posts

See All

Mission:

Chopsticks Alley seeks to unite and empower Southeast Asian Americans, emphasizing emerging young leaders and cultural trends.

We explore how South East Asian Americans actively influence American culture by providing impartial perspectives and information on diverse topics to identify how this community has historically been defined and how it is being redefined today.

Copyright 2021 Chopsticks Alley ®
Designed by Trami Group, LLC

Disclaimer:

 

The opinions expressed in this publication are those of the authors. They do not purport to reflect the opinions or views of Chopsticks Alley, its principals, editors or members.

Reproduction of the material contained in this publication may be made only with the written permission to the Chief Editor of Chopsticks Alley. 

 

Send inquiries to chopsticksalley@gmail.com

bottom of page