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.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 50 | ||
Calories from Fat: 16 (32%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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