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Lemongrass & Chilli Tofu with Basil Chips

by Annalisa Brown (follow)
Easy (2874)      Healthy (1888)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Asian (483)      Rice (247)      Tofu (66)      Chilli (54)      Basil (24)     
I saw this cooked at a food festival and the chords that struck with me were the aromas of lemongrass and chilli penetrating the air, soon followed by the beautiful presentation of silken tofu pockets crispy fried until golden brown. My mouth was watering uncontrollable at the sight and smell. The phrase you eat with your eyes and savour with your nose is spot on in this case.

The simplicity of this vegetarian dish coupled with the freshness of the ingredients and the flavours that pop inside your mouth goes hand in hand with a bowl of steamed rice and dipping sauce. My twist on this delicious meal is to finish the dish off with a garnish of Basil Chips. Simply devine.

Lemongrass & Chilli Tofu with Basil Chips.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 2 servings (as a main meal)

300g Firm Tofu

For the Filling
1 Lemongrass Stem
1 Birdseye Chilli
1 Teaspoon Salt
Handful Fresh Basil
Fried Basil Leaves to garnish

For the Dipping Sauce
5 Tablespoons of Salt Reduced Soy Sauce
2 Tablespoons of Mirin
1 Teaspoon Honey
Pinch of Ground Ginger

Drain the tofu then cut into 4 cubes.

Drain the Tofu.

Cut the Tofu into 4 cubes.

Slice each cube through the middle, so that you end up with 8 pieces of tofu. Cut a cross from corner to corner on each piece of tofu. Set aside.

Slice each cube through the middle.

Finely dice the lemongrass, chilli and basil and place into a bowl. Add the salt and mix well.

Finely dice the lemongrass, chilli and basil.

Combine lemongrass, chilli, basil and salt, this will form your spice mixture.

Stuff the spice mixture into each of the tofu cuts.

Stuff the spice mixture into each of the tofu cuts.

Set the stuffed tofu aside for 5 minutes to allow the flavours from the spice mix to absorb into the tofu.

Heat a frying pan over low to medium heat then add a little oil to shallow fry each side of the tofu until crisp and golden in colour. The tofu should take approximately 2-3 minutes per side to cook. Either keep the tofu pieces intact as cubes or break into smaller bite size pieces.

Shallow fry the lemongrass & chilli tofu over a low to medium heat.

Drain the tofu on absorbent paper before serving with basil chips (fried basil leaves) and steamed rice. A crisp, chilled white such as the DRG Daryl Groom Adelaide Hills Sauvignon Blanc will compliment this meal perfectly.

Lemongrass & Chilli Tofu with Basil Chips, a vegetarian dish that will definitely convert even the most die-hard meat eater.

I like this Recipe - 10
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