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Cooking Instructions Add enough vegetable oil to a large, nonstick skillet to coat the bottom thoroughly. Heat the vegetable oil over medium-high heat. Add the tofu squares and cook, turning every few minutes, until golden on all sides (about 10 minutes.) Transfer to paper towels and sprinkle

Lemongrass Tofu 1 cake firm or extra firm tofu 3 tablespoons Fresh ginger juice 5 large cloves sliced garlic 3-4 large shallots sliced hot chili pepper paste (sambal olek) to taste fresh ground black pepper finely chopped scallions fresh squeezed lime juice from one lime 1 stalk lemongrass chopped

This dish is very tasty and easy to prepare. From Pleasures of the Vietnamese Table by Mai Pham.

I know this recipe has a ton of ingredients, but it's great for those trying to cook with only fresh foods. You can leave one or two things out for a more simple dish. I love the texture of the silken tofu in the sauce and its spring green color due to the cilantro.

Working on China Beach (Bac My An) was one of those experiences that not many chefs will ever experience. My resort, located next to an old US Army base was one of opulence and luxury. The resort offered fantastic food and some tasty drinks, but I would always go outside the gates of the resort in

Dau hu xa ot
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Lemongrass Tofu