Tofu with spicy-sweet lemon sauce

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* Exported from MasterCook Buster *

 

Tofu In Coconut Sauce With Ginger And Lemongrass - Madison

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison 1997

Serving Size : 4 Preparation Time :0:20

Categories : 2Send Vegetarian

Tofu Soyfood

 

Amount Measure Ingredient -- Preparation Method

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1 pound chinese-style firm tofu -- drained

3 tablespoons peanut oil

8 shallots -- thinly sliced

OR 1-small white onion

salt and white pepper -- freshly ground

1 bunch cilantro -- leaves

plus a little of the stems

1 tablespoon finely diced fresh ginger

2 tablespoons minced lemongrass

OR grated zest of 1-lemon

1 jalapeno chile -- seeded and diced

15 ounces unsweetened coconut milk -- plus

water to make 2-cups total

3 pieces galangal -- optional

1 teaspoon soy sauce -- preferably

mushroom soy

cilantro sprigs -- for garnish

 

LEMONGRASS NOTE Take a section from the middle of the stalk.

 

Drain the tofu, then dice it into 1/2-inch cubes. Heat 2 tablespoons oil

in a medium skillet, add the shallots, and cook over medium heat until

lightly browned, about 10 minutes. Season with a few pinches salt, then

add half the cilantro. Remove from the heat and set aside.

 

Heat a wok, add the remaining oil, and swirl it around the sides. When

hot, add the ginger, lemongrass, and jalapeno. Stir fry for about 30

seconds, add the coconut milk mixture and galangal and bring to a boil.

Lower the heat, add the tofu, and simmer gently until heated through and

the sauce has thickened, about 10 minutes. Add the soy, season with plenty

of pepper, then add the shallots and remaining cilantro. Serve garnished

with the cilantro sprigs.

 

VegRecipe by Pat Hanneman <kitpath on Apr 17, 1999,

converted by MC_Buster.

 

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NOTES : Spicy Sweet Vietnamese sauce is delicious with tofu (or with

tempeh). Serve with rice or noodles.

 

 

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