Vegan Tofu with Lemongrass
1 14-16 oz block firm tofu, drained 30 minutes, sliced lengthwise, then in half
2 stalks lemongrass, sliced very thinly*
2 green onions, sliced
2 tbsp oil
Red chili pepper (ground or flakes)
Salt to taste
* Note: Lemongrass is available in Asian markets. Look for fresh, moist stalks. To use, remove tough outer leaves, cut off ends and use bottom 4 to 5 inches only.
1. Score tofu slices (about 1/2-inch deep) into small squares.
Using a mortar and pestle, spice grinder or mallet, make a paste with the
lemongrass and green onions. Rub onto the scored tofu slices.
Season to taste with salt and red pepper.
2. Heat oil in 12-inch sauté pan over medium-high heat. Cook tofu, paste-side up,
for 5 to 7 minutes. Turn over and cook another 5 to 7 minutes.
Serve with jasmine rice.
Serves 4. Analysis per serving: 225 calories, 18g protein,
16.5g fat (2g saturated), 5g carbohydrates