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Print this Recipe    Lemongrass Tofu

Lemongrass Tofu

1 cake firm or extra firm tofu
3 tablespoons Fresh ginger juice
5 large cloves sliced garlic
3-4 large shallots sliced
hot chili pepper paste (sambal olek) to taste
fresh ground black pepper
finely chopped scallions
fresh squeezed lime juice from one lime
1 stalk lemongrass chopped very fine

Slice tofu lengthwise in half and then into bite sized cubes.
Drain very well on cloth towels or paper towels for a few hours
pressing very lightly every so often. Marinate the tofu in hot
sauce, ginger juice, and chopped lemon grass for a few hours. Heat
some oil in a non stick pan. Add shallots and garlic and saut
until golden-brown. Remove and reserve. Add a little more oil if
necessary and fry the tofu (drain and reserve marinade) until
browned on all sides. Add the garlic/shallots and cook for several
minutes. Add the reserved marinade and cook for a few minutes
until somewhat dry. Serve over jasmine rice with a squeeze of
fresh lime juice and a generous helping of chopped scallions. You
can add slices of fresh Thai chili peppers and fresh ground black
pepper if you wish.

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