Pan-Fried Tofu with Spicy Lemongrass Sauce
The original version of this dish calls for deep-frying the tofu. Pan-searing renders a healthier version that's just as delicious. This recipe earned our Test Kitchen' highest rating. (Cooking Light magazine 8-04)
Yield: 4 Ready in 45 minutes
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Pan-Fried Tofu with Spicy Lemongrass Sauce Preparation
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; saute 3 minutes or until lightly browned.
Add lemongrass and chile; saute 2 minutes. Stir in sugar mixture, and cook 1 minute. Serve lemongrass spread with tofu.
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