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Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu Nuong Xa)

  • 4servings
  • 180calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (15-ounce) packages water-packed extrafirm tofu

  2. Cooking spray

  3. 1 1/2 tablespoons sugar

  4. 2 tablespoons Thai fish sauce (such as Three Crabs)

  5. 2 teaspoons vegetable oil

  6. 1/2 cup finely chopped shallots

  7. 1 garlic clove, minced

  8. 2 tablespoons chopped peeled fresh lemongrass

  9. 1 red Thai chile, minced

Instructions Jump to Ingredients ↑

  1. Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 15 minutes.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.

  3. Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 3 minutes or until lightly browned. Add lemongrass and chile; sauté 2 minutes. Stir in sugar mixture, and cook 1 minute. Serve lemongrass spread with tofu.

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