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)
"Tasty and easy. It wasn't very "saucy" though. Suggestions regarding how to remedy that would be appreciated as it tastes good!"
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.
Aimeelady 2y ago
heatherhindman 2y agoTasty and easy. It wasn't very 'saucy' though. Suggestions regarding how to remedy that would be appreciated as it tastes good!
MemphB 3y agoThank you! So easy! So delicious!
angelavangela 4y agoLoved it! Will definitely make again :)
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y ago[I posted this recipe.]