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! This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.
SERVING SIZE: 1¼ cup (210 grams)
PREP TIME: 18 minutes
COOKING TIME: 22 minutes
- 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
- Cut block of tofu in half and then into ¼-inch thick slices.
- 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.
- Add ½ teaspoon tamari, salt, sugar and turmeric. Stir for 1 minute. Remove from heat and set aside.
- Meanwhile, add 1 tablespoon canola oil to a cast-iron skillet over medium heat.
- 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.
- Add remaining teaspoon of oil to skillet.
- Add kale and sauté 2 to 3 minutes until wilted.
- Stir remaining ½ teaspoon tamari into kale. Add kale to serving plate.
- Place tofu on top of kale, and top with lemongrass mixture. Serve warm.
Nutrition per serving: 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