Crispy Tofu with Lemongrass and Peppers
This is the dish to convert even the most ardent tofu-resisters. The combination of fish sauce, lemongrass, and honey creates a delicious balance of salty and sweet.
If you are watching your sodium intake, start with two tablespoons of fish sauce and add more to taste if needed. If you can’t find chili paste (sambal oelek), substitute chili garlic sauce or Sriracha.
Ingredients
Serves 4
- 1 (16-ounce) block extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons canola oil
- 4 garlic cloves, minced
- 2 fresh lemongrass stalks, tender part only, finely chopped
- 1 red onion, cut into 1-inch pieces
- 1 jalapeno pepper, seeded and finely chopped
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 3 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon chili paste (sambal oelek)
Tip: Fish sauce is a mainstay in Thai cooking and is most often made from anchovies, salt, and water.
Instructions
Line a plate with paper towels and place the tofu on top. Cover with paper towels and top with another plate weighed down with cans or a heavy pot for 30 minutes to release excess water. Cut into 1-inch cubes and place in a bowl. Add the cornstarch and stir to coat.
In a large, preferably nonstick, skillet over medium-high heat, add the oil. Cook the tofu for 1 to 2 minutes per side, or until golden brown. Remove the tofu and set aside. Add the garlic, lemongrass, onion, jalapeño, and bell pepper and sauté for 5 to 8 minutes, or until softened.
Meanwhile, in a bowl, combine the fish sauce, honey, and chili paste. Add to the skillet. Reduce the heat to medium-low, return the tofu to the skillet, and cook for 1 to 2 minutes, or until the tofu is heated through and coated with sauce.
Per serving
Calories: 250
Calories from fat: 110
Fat: 12 g
Saturated fat: 1 g
Trans fatty acids, total: 0 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 6 g
Cholesterol: 0 mg
Sodium: 1060 mg
Carbohydrate: 24 g
Dietary fiber: 3 g
Sugars: 9 g
Protein: 12 g
- Excerpted from
The American Cancer Society New Healthy Eating Cookbook, Fourth Edition
Copyright ©2016 American Cancer Society.
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