Asian: Lemongrass Tofu by Recipe Cottage

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	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.