Dau Hu Chien Sa Ot (Fried Tofu with Lemongrass and Chili)

Method

1. Take 3 blocks of white tofu out of the pack, rinse gently under cold water, drain on paper towel and cut into cubes about 3x3cm.
2. Peel off the tough outer layer of the lemongrass, rinse, bruise it, then mince the white base finely. Remove the chili stems and chop the chilies. Mince the garlic and slice the white part of the leek thinly.
3. Heat a nonstick pan with 4 tablespoons cooking oil and fry the tofu over medium heat until golden on all sides, turning gently so the pieces do not break. Drain on a plate lined with paper towel.
4. Lower the heat, keep 1 tablespoon of oil in the pan and fry the minced garlic and leek until fragrant.
5. Add the minced lemongrass and cook until it smells sweet and turns pale gold, then add the chopped chili and stir for about 1 minute.
6. Season with 1/2 teaspoon salt, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon vegetarian seasoning powder and 2 tablespoons soy sauce, sprinkle in 1/2 teaspoon ground pepper and stir until combined.
7. Return the fried tofu to the pan and toss gently for 2 to 3 minutes so the lemongrass and chili coat every piece, taking care not to break the tofu. Turn off the heat and serve.

Tips

• Pat the tofu completely dry before frying, which stops the oil spitting and browns it evenly.
• Choose firm tofu made the same day, as it holds together in the pan.
• Mince only the white base of the lemongrass, since the tough upper stalk eats chewy and fibrous.
• Season the pan of lemongrass and chili first, then return the tofu, as pouring seasoning straight over the tofu leaves some pieces salty and some plain.
• Toss gently at the end, since heavy stirring breaks the tofu apart.