Lemongrass Chili Tofu Recipe

The traditional Vietnamese dish Đậu phụ chiên sả ớt usually is deep-fried, but pan-frying tofu makes it just as crispy. Spicy lemongrass topping is the star of this dish!

Prep Time: 18 minutes
Cooking Time: 22 minutes

Ingredients

1 (12-ounce) block extra-firm tofu, drained
2 tablespoons (30 milliliters) canola oil, divided
¼ cup minced lemongrass, stems removed (about 3 stalks)
½ cup chopped leek, white part only
1 red chili, seeded and minced
1 teaspoon reduced-sodium tamari, divided
⅛ teaspoon salt
½ teaspoon sugar
⅛ teaspoon turmeric
6 cups chopped kale

Directions

Before you begin: Wash your hands.

1. Cut block of tofu in half and then into ¼-inch thick slices.
2. Heat 2 teaspoons canola oil in a small pan over medium heat. Add lemongrass, leek and chili. Sauté until golden, about 6 to 8 minutes.
3. Add ½ teaspoon tamari, salt, sugar and turmeric. Stir for 1 minute. Remove from heat and set aside.
4. Meanwhile, add 1 tablespoon canola oil to a cast-iron skillet over medium heat.
5. Once oil is hot, add tofu and cook 8 minutes on one side. Flip and cook 3 to 4 minutes on other side, or until golden brown. Set aside on plate.
6. Add remaining teaspoon of oil to skillet.
7. Add kale and sauté 2 to 3 minutes until wilted.
8. Stir remaining ½ teaspoon tamari into kale. Add kale to serving plate.
9. Place tofu on top of kale, and top with lemongrass mixture. Serve warm.

Nutrition Information

Serves 2
Serving size: 1¼ cup (210 grams)

176 calories, 12g total fat, 1g saturated fat, 0mg cholesterol, 139mg sodium, 9g carbohydrate, 3g fiber, 3g sugar, 11g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.