Crispy Silken Lemongrass Tofu by Jennifer NK Nguyen

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

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