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Vietnamese Fried Tofu with Lemongrass | Dau Hu Chien Sa Ot
Ingredients
- 4 14 oz soft tofu, extra firm tofu
- 1 cup avocado oil, or any neutral oil, for frying plus ½ cup
- ⅔ cup low sodium soy sauce
- ¼ cup miso paste
- 2 Tbsp fish sauce
- 1 tsp sugar
- 10 lemongrass stalks, chopped
- 4 large shallots, chopped
- 8 Thai chili peppers, chopped
- 8 garlic cloves, chopped
- 2 green onion, chopped
Instructions
- Pat tofu dry with a paper towel.
- With a grater, grate the tofu into small bits.
- In a pan, on medium high heat, add oil and fry the tofu bits until they are nice and golden brown.
- In a small bowl, mix together soy sauce, miso paste, fish sauce and sugar. Set aside.
- In a wok or pan, add ½ cup of oil and sauté lemongrass, shallots, chili, and garlic for 5 minutes on medium high heat.
- Add sauce mix and stir fry for 30 seconds then add fried tofu bits and mix them together.
- Garnish with green onions and serve!
Notes
This is perfect to eat with steamed rice or I like to eat it as a vermicelli noodle salad with herbs and cucumbers and fish dipping sauce.
Nutrition
Serving: 1portion | Calories: 72kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 1452mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg
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