Ingredients
Vegetable oil (for frying)
14
ounces firm tofu, drained, cut into 3/4-inch squares
2
tbsp minced fresh lemongrass
1
tsp (heaping) chopped seeded jalapeño chili
1/2
red bell pepper, cut into 3/4-inch pieces
4
ounces shiitake mushrooms, stemmed, thickly sliced
2
tsp fish sauce (nuoc mam)*
1
1/2 tbsp chopped fresh cilantro
Directions
1.
Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350°F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.
2.
Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.
3.
* Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.
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