Lemongrass Tofu Stir-Fry
Cha Kroeung Tofu - A vegan dish with traditional Cambodian lemongrass paste
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon vegan fish sauce
- 4 tablespoons avocado oil
- 3 ounces Fresno Chili pepper* (sliced)
- 3.5 ounces Angkor Vegan Lemongrass Paste
- 3 ounces onion (sliced)
- 2 ounces hot basil*
Instructions
- 1
Prepare Crumble Tofu: Place a full size baking sheet into the oven and preheat it to 450ºF. Remove water from tofu as much as possible by using paper towel to gently squeeze the water out. Break tofu into bite size. Gently code it with soy sauce and vegan fish sauce, then add 2 tablespoons of avocado oil and gently toss it to ensure tofu is evenly coated with oil. Spread the fotu over the hot baking dish evenly. Change the oven setting to broil, then allow the tofu to broil at 450ºF for at least 10 minutes until the tofu turn golden on one side. Let cool then scrape the tofo from the baking into a large bowl. Set aside.
- 2
Twice Cooked Tofu: Heat oil on medium heat, add the crumble tofu and allow tofu to start sizzling then add Fresno chili, stir well. Add lemongrass and stir well.
- 3
Add the rest of the Vegetable: Stir in onion, mix well. Turn off the heat and stir in hot basil.