- 1 lb. Tofu, extra firm, cubed
- ½ cup Peanuts, skinned, unsalted
- 2-6 ea. Red chiles
- 4 ea. Green onions, trimmed and sliced
- 2 ea. Lemon grass, peeled and chopped
- Oil, for frying
- 4 Tbsp. Vegetable stock
- 1 Tbsp. Corn starch
- 4 Tbsp. Soy sauce
- 1 tsp. Sugar
- 3 Tbsp. Rice wine
- 3 Tbsp. Mirin or dry sherry
- Place a medium pot of salted water to boil. Add the cubed tofu to water. Let the tofu remain in the water until it returns to a boil and the tofu cubes rise to the top. Drain and put on a plate in a single layer to cool a bit.
- For the sauce: In a bowl, mix all sauce ingredients; blend well.
- Pour enough oil in a flat-bottom nonstick skillet to coat the bottom. Add the chiles and fry until they turn brown; remove with a slotted spoon to a plate.
- In the same oil, fry the peanuts until they begin to brown; remove with a slotted spoon to a plate.
- In the same oil, fry the tofu cubes. Let the tofu cook until brown and crispy-looking, turning to brown on all sides, about 3 to 5 minutes. Add the lemon grass the last 2 minutes of cooking.
- Pour the sauce over the tofu—it will thicken very quickly. Add the green onions and cook for about 30 seconds. Add the chiles and peanuts back to rewarm for a few seconds and serve.
Source: Adapted from OrientalFood.com (1997-2000)