Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of extra-firm tofu for 30 minutes, then cut it into 2.5 cm cubes.

2. 2

   Finely mince 2 stalks of lemongrass, 3 fresh red bird's eye chilies (adjust to taste), 4 cloves of garlic, and 2 shallots.

3. 3

   Whisk together 60 milliliters of soy sauce, 30 milliliters of rice vinegar, 15 grams of brown sugar, 60 milliliters of water, and 10 grams of cornstarch in a small bowl to create the sauce.

4. 4

   Heat 60 milliliters of vegetable oil in a large wok or pan over high heat until shimmering, then flash-fry the tofu cubes in batches for 3-4 minutes per batch, turning until golden brown and crispy on all sides, then remove and set aside.

5. 5

   Reduce heat to medium, add 15 milliliters of the remaining vegetable oil if needed, then add the minced lemongrass, chilies, garlic, and shallots, sautéing for 2-3 minutes until fragrant.

6. 6

   Return the flash-fried tofu to the pan, pour in the prepared sauce mixture, and toss gently for 1-2 minutes until the sauce thickens and evenly coats the tofu.

7. 7

   Garnish the dish with 15 grams of freshly chopped cilantro before serving immediately with steamed rice.