Lemongrass Tofu with Mushrooms |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| vegetable oil (for frying) | 14 ounces firm tofu, drained, cut into 3/4-inch squares | 3 tablespoons vegetable oil |
| 2 tablespoons minced fresh lemongrass | 2 garlic cloves, minced | 1 teaspoon (heaping) chopped seeded jalapeno chili |
| 1 onion, thinly sliced | 1/2 red bell pepper, cut into 3/4-inch pieces | 4 ounces shiitake mushrooms, stemmed, thickly sliced |
| 2 teaspoons fish sauce (nuoc mam) | 1 tablespoon sugar | 1-1/2 tablespoons chopped fresh cilantro |
| 1 | Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350 F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper. |
| 2 | Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeno; saute until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; saute until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; saute 1 minute. Add fried tofu squares and saute until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve. |