- Rating:
- Servings:
- 4
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 packages Organic Tofu (16 ounces each)
- 1 stalk Lemon Grass thinly sliced bottom 6 inches
- 1 Shallot (walnut size)
- 2 cloves Organic Garlic
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1 1/4 cups Water
- 1/4 cup Brown Sugar (packed)
- 3 tablespoons Chile Garlic Sauce
- 2 tablespoons Soy Sauce
- 1 cup Roasted Soy Nuts
Special Equipment
- Food Processor or High Speed Blender
Directions
Drain tofu, cut into ½ inch slices. Freeze single layer on parchment paper lined baking sheet. (This removes a lot of moisture and tofu becomes firmer).
In a blender place lemongrass, shallot, garlic, spices, and 1/4 cup water, process till smooth.
Heat saucepan over low-medium heat, until hot. Add oil, swirling to coat sides. Add spices and lemongrass paste and cook, stirring, until fragrant, 6-8 minutes. Add remaining ingredients, except Soy-Nuts, stir to evenly blend. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4-5 minutes. Remove from heat, let cool.
Place sauce in a 1 gallon resealable plastic bag, add frozen tofu. Marinade until tofu thaws.
Grill on a hot non-stick griddle or skillet. Serve over rice or noodles topped with soy nuts.
