Time 7h20m Yield 6 servings Number Of Ingredients 10 Steps:
The tofu should be drained of water, and then each block cut into 3 rectangles in the longest direction. Each rectangle can then be cut on the diagonal to form 2 triangles each. Place in a shallow pan. Mix together the lime leaves, kecap manis, soy sauce, garlic, lemon juice and lemongrass. Pour the marinade over the tofu and refrigerate for 6 to 8 hours, or overnight. Remove the tofu from the marinade, reserving the marinade. Pat it dry so it doesn’t splatter in the pan. Coat the bottom of a nonstick pan with oil over medium-high heat and saute until the tofu is golden brown on both sides and barely crispy around the edges, 2 to 3 minutes. The sugars in the marinade will affect the rate of browning, so if the tofu seems to be getting dark too fast, it’s ok to lower the heat to ensure that it will be hot all the way through. Remove the tofu and add the reserved marinade. Boil to heat through. Adjust the seasoning with chili sauce, if using, and serve over rice and alongside your favorite vegetable.
Time 20m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Combine the chili paste and lemongrass. Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes. Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds. Note: 1. Soft tofu produces a better ‘bite’, but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.
Time 1h Yield 4 servings Number Of Ingredients 15 Steps:
Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice. Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife. Yield: 1 cup
Yield Makes 4 servings Number Of Ingredients 14 Steps:
- Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
Yield Makes 4 servings Number Of Ingredients 20 Steps:
Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.
