How To Make Fried Tofu With Lemongrass And Chili With Attractive Flavor
You don’t need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.
This one-dish meal is loaded with hearty flavor. If you choose, serve it alongside rice to soak up the sauce. Otherwise, it’s just fine on its own.
Flavorful curries are easy to tailor to your liking, so play with the heat and style of your curry recipes until you find one that can become your signature dish.
Ingredients
1 (14-oz.) block extra-firm tofu, drained 2 1/2 tablespoons canola oil, divided 1 teaspoon reduced-sodium soy sauce 1/4 cup water 1/4 cup canned coconut milk 1/3 cup finely chopped shallots 1 to 2 Thai chiles, finely chopped 1 lemongrass stalk, trimmed and finely chopped 1/2 teaspoon kosher salt 12 green beans, cut diagonally into 2-in. pieces 1/2 red bell pepper, cut into 1/4-in. strips 2 teaspoons Madras curry powder 1/2 teaspoon sugar 1 1/2 teaspoons fish sauce 3 to 4 fresh cilantro sprigs, coarsely chopped
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