Spicy Tofu Recipe

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.

Ingredients : Makes 3-4

3 stalks

45 ml

1-2

2 cloves

5 ml

10 ml

300 g

30 ml

45 ml

1 bunch

1/4 teaspoon

Lemon grass, finely chopped

Soy sauce

Red Serrano chilies, seeded and finely chopped

Garlic, crushed

Ground turmeric

Sugar

Tofu, rinsed, drained, patter dry and cut into bite size cubes

Groundnut (peanut) oil

Roasted peanuts, chopped

Fresh basil, stalks removed

Salt

• In a bowl, mix together the lemon grass, soy sauce, chilies, garlic, turmeric and sugar until the sugar has dissolved.

• 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 temperature.