Preparation Time: 20min
Cooking Time: 15min
- olive or grapeseed oil, to shallow-fry
- 300 g firm tofu (see Note), pat dry, cut into 1cm-thick slices
- ¼ cup finely chopped lemongrass (from 1-2 stalks)
- sea salt and freshly ground pepper, to taste
- 2 tbsp olive or grapeseed oil
- a big handful of kangkong (water spinach) (see Note), cut into 7 cm lengths
- 2 garlic cloves, finely chopped
- 1 red bird’s-eye chilli, finely chopped
- a splash of soy sauce (see Note)
- steamed jasmine rice and sliced long red chillies, to serve
- juice of ½ lime
- soy sauce (see Note), to taste
- To make the dipping sauce, combine the lime juice and soy sauce in a bowl. Set aside.
- To make the lemongrass tofu, fill a large frying pan 1 cm deep with the oil and heat over high heat. Add the tofu and cook, turning, for 8-10 minutes or until golden on all sides. Remove with a slotted spoon and drain on paper towel. Transfer to a serving bowl and season with plenty of salt and pepper.
- Add all but 2 tsp lemongrass to the pan, along with a touch more oil if needed and cook, stirring, for 1-2 minutes or until the lemongrass is crispy. Remove from heat. Stir in the remaining lemongrass, then pour over the tofu.
- To make the chilli kangkong, heat the oil in a frying pan over high heat. Add the garlic and chilli, and stir-fry for 1 minute, then add the kangkong. Stir-fry for 30 seconds or until it starts to wilt. Add the soy sauce and stir well to combine. Remove from heat.
- Serve the hot tofu and kangkong with the steamed rice, sliced red chillies and dipping sauce.
• Kangkong is available at Asian grocers. Substitute regular spinach, kumara (sweet potato) leaves or bok choy.
• I use non-GMO tofu.
• I use gluten-free soy sauce.