Crisp silken tofu crusted in lemongrass (dau hu xa ot) ….adulterated from Luke Nguyen at sbs.com.au
A fabulously spicy and most delicious vegetarian dish that can be served with vegetables as a main course or just have as an entrée.
You need for 5 pieces ( that’s for one hungry fashionista or 20 models)
450 g silken or firm tofu
1 lemon grass stem, white part only, finely chopped
1 bird’s eye chilli, finely chopped
1 tbsp finely diced garlic
1 tsp salt
1 tsp sugar
1/2 tsp freshly ground black pepper
1 tbsp vegetable oil
3 coriander sprigs
* Rice to serve
- Slip into chic Stella McCartney tracksuit.
- Pull off Balenciaga heels and feel your numb feet come back to life.
- Pour a big fat glass of wine.
- Thank the lord you have survived the week.
- Now find the chic silken tofu and drain it and lice into 5 x 10 cm pieces. ( not to small or it will fall apart)
- Leave it alone on the chopping board for a little time to think
- Chop or pound the chilli, lemongrass and garlic til smashed and finely mashed.
- Find a chic bowl and toss in the lemon grass, chilli, garlic, salt, sugar and pepper.
- Mix all the ingredients together.
- You have to use your hands to do the next step so ask George Clooney to do it if you are worried about manicure:
- Coat both sides of the tofu with the mixture.
- You can even do as Luke does and make a little slit in the top of each tofu piece and stuff the lemongrass in it.
- Now heat a large frying pan over medium-high heat.
- Add the oil and pan-fry each side of the tofu for 3 minutes until browned and crisp as Donatella.
- Pour another wine
- Carefully lift the tofu out of the oil
- Accessorise with chic green coriander and serve with lovely white jasmine rice.
- Divine!
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divine even without the garlic Fifi!