Yield: 4 servings
|1 pounds||Chinese-style firm tofu; drained|
|3 tablespoons||Peanut oil|
|8 \N||Shallots; thinly sliced|
|\N \N||OR 1-small white onion|
|\N \N||Salt and white pepper; freshly ground|
|1 bunch||Cilantro; leaves|
|\N \N||Plus a little of the stems|
|1 tablespoon||Finely diced fresh ginger|
|2 tablespoons||Minced lemongrass|
|\N \N||OR grated zest of 1-lemon|
|1 \N||Jalapeno chile; seeded and diced|
|15 ounces||Unsweetened coconut milk; plus|
|\N \N||Water to make 2-cups total|
|3 \N||Pieces galangal; optional|
|1 teaspoon||Soy sauce; preferably|
|\N \N||Mushroom soy|
|\N \N||Cilantro sprigs; for garnish|
LEMONGRASS NOTE Take a section from the middle of the stalk.
Drain the tofu, then dice it into ½-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.
NOTES : Spicy Sweet Vietnamese sauce is delicious with tofu (or with tempeh). Serve with rice or noodles.
Recipe by: Vegetarian Cooking for Everyone by Deborah Madison 1997 Converted by MM_Buster v2.0l.