Vietnam lemongrass chili tofu (Dau Hu Chien Sa Ot recipe) is a very popular Vegan Southern Vietnamese dish. Tofu is marinated using the chopped lemongrass and bird’s-eye chili*, before being cooked until golden, crisp and aromatic.
Tofu can be bland and boring. By adding the lemongrass as well as hot chili peppers The fried tofu turns fragrant and spicy with a good spice. It is possible to serve this dish with soy sauce as an appetizer , or serve it as an easy main dish to serve with rice.
Ingredients
For cooking Lemongrass Chili Fried Tofu, you’ll need the following essential elements: tofu, lemongrass bird’s eye chili, shallot along with garlic.
I prefer to use medium-firm or firm tofu. This will produce a crisp crust, but still soft inside when we fry it in a pan. This kind of tofu is the one that the majority of Vietnamese cooks in the home prepare to make dau ho chien sa ot (or the cooked tofu fried that is seasoned with garlic and onions) at home.
Restaurants in Saigon make use of silken or soft tofu for making Lemongrass Chili Tofu. it’s also delicious. If you want to cook silken or soft tofu it is necessary to sprinkle it with cornstarch, and then fry it in a deep pan. Another drawback of silken or soft tofu is that it’s impossible to marinate it and then blend it with the aroma of the various aromas.
The bird’s eye chili and the lemongrass can be purchased in Asian supermarkets, and they can both be frozen. The two ingredients, particularly lemongrass, are utilized in many Vietnamese Southern dishes. For instance: Vietnamese grilled pork chops or Vietnamese barbecued beef wrapped in betel leaves that are wild.
How to cook Vietnam Lemongrass Chili Tofu
1. Marinate the tofu in spices and chili pepper. It is necessary to chop it as thinly you can. Use the tender portion only. The reason will become clear :).
It is typical to put the tofu block down by using some items to get rid of excess water. This can help cut down on splashing during frying as well as aid in making the tofu to crisp up quicker.
Do you have press tofu, however? I’d say it’s contingent on the tofu block. Personally, I’ve found that tofu from certain brands do not require pressing. Therefore, do what you think will work with your tofu.
Second step: cook the tofu in a pan until it is golden and crisp after marinating in the fridge for about 15 minutes (or longer for more flavorful outcomes). Use your fingers to clean the minced aromatics that are in the tofu. The minced aromatics prior to cooking the tofu.
Third step: roast or cook the aromatics. When roasting the minced aromatics ensure that the heat is low to prevent burning and be patient. It may take just a few minutes before they become golden.
The most difficult aspect to this particular recipe would be making the minced aromatics scrumptious. So, when you prepare the lemongrass, remove your dry, outer layer, and remove the fibrous green portion. The white and light green parts and chop as small as you can. after which they will become crunchy after they have become they are golden.
I add the minced garlic in the very end of the cooking process when toasting the minced aromatics as garlic can easily burn and cause bitterness. When the minced aromatics are crisp and golden then sprinkle them on top of the tofu in the pan and serve right away. More detailed instructions are included in the recipe card beneath.
Other Vietnamese tofu recipes:
Đậu Hủ Chiên Sả Ớt – Vietnamese Lemongrass Chili Tofu
Ingredients
- 1 lb. tofu (medium medium or firm)
- 7 tablespoons finely chopped lemongrass (3-4 stalks with white tender parts only)
- 1 tablespoon minced shallots 1 1/2 tablespoons minced
- 2 bird's-eye chili, seeds removed, minced
- 2 . teaspoons of minced garlic
- cooking oil for cooking
- salt
Instructions
- Dry and cut tofu in 1/2 inch slices. If your tofu contains an excessive amount of water, you might want to weigh the entire block of tofu by using weighty objects for a couple of minutes prior to cutting into thin slices.
- Tofu slices and diced garlic, chopped shallots minced bird's-eye chili , and around 1/2 teaspoon of salt into the bowl of a mixer. Use a gentle mix to coat the tofu in minced aromatics evenly. Set aside for 15 minutes or longer for tastier results.
- Set a pan on medium-high temperature. When the pan is hot and the cooking oil is added, you can add it to the pan. Utilize your fingers to clean the minced aromatics (reserve them within the bowl of mixing) from the slices of tofu, and then add the tofu slices into the pan in one layer. It's fine if a few aromas stick to the slices of tofu. Cook until crispy and golden Flip the pan at least twice.
- Transfer the slices of tofu to an unclean plate (you might decide to line the plate with a towel to absorb the excess oil). Remove all oil and all the black bits that remain in the pan.
- Return the pan to medium-low temperature. Add the minced aromatics that were used in marinating the tofu to the pan. Toast until light golden. Then include minced garlic as well as an additional pinch of salt (to taste). Continue to cook until the minced aromatics are crispy and golden. Make adjustments to the heat to ensure they don't burn. It can take several minutes.
- Place tofu slices onto the serving platter and sprinkle the fragrant toasted minced aromas over the the top. Serve immediately.
Good for vegetarians, thanks for sharing