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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (37g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 697.6mg||24 %|
|Potassium 112.9mg||3 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8g|
|Protein 1.1g||2 %|
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Calories per serving: 50
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