This very tasty dish is a wonderful way
to cook tofu. In Vietnam, you might find that aromatic pepper leaves are
used as the herb element but, because these are quite difficult to find
outside South East Asia, I use basil leaves. Equally, lime, coriander or
curry leaves would work well in this simple stir-fry that can be served on
its own with rice or other vegetable dishes and salads. For the best
results, leave the tofu to marinate for the full hour.
Lemon grass, finely chopped
Red Serrano chilies, seeded and finely chopped
Tofu, rinsed, drained, patter dry and cut into bite size cubes
Groundnut (peanut) oil
Roasted peanuts, chopped
Fresh basil, stalks removed
In a bowl, mix together the lemon grass,
soy sauce, chilies, garlic, turmeric and sugar until the sugar has
Add a little salt to taste and add the
tofu, making sure it is well coated.
Leave to marinade for 1 hour.
Heat a wok or heavy pan. Pour in the oil,
and stir in the marinated tofu, turning it frequently to make sure it is
evenly cooked. Add the peanuts and most of the basil leaves.
Tip the tofu on to a serving dish, scatter
the remaining basil leaves over the top and serve hot or at room