this isn't tofu...

Since moving to Ann Arbor with Shiv, we have been eating mostly homecooked meals, but occasionally enjoy a meal out at one of the local restaurants. We have tried a few tasty Indian restaurants, a thai restaurant, and most recently, a very disappointing Vietnamese restaurant called 'Dalat'. We had heard some positive reviews from friends, so we thought we would give it a try. We were both experiencing intense cravings for Tram's (a pittsburgh fave) lemongrass tofu dish, so we ordered a number of different "tofu" appetizers and main dishes off the menu. Unfortunately, we were served dark brown wheat gluten in every dish, and left the restaurant feeling duped and unsatisfied. The next day called for some homemade lemongrass tofu. Though different than Tram's recipe, it came out really delicious- bright, fresh, and flavorful with loads of basil and red peppers. We had made this recipe in the past, but our new kitchen, and cuisinart, made it much easier and perhaps, even more delicious.





Lemongrass Tofu

1 block of very firm tofu- pressed slightly with a paper towel and cubed
2 lemongrass stalks
2 Tbsp soy sauce
2 tsp chopped thai bird chilies
1/2 tsp dried chili flakes
1 tsp turmeric
2 tsp sugar
1/2 tsp salt

Finely chop lemongrass (or process quickly in food processor). Combine with above ingredients and marinate the tofu for at least 30 minutes.

In a large wok/frying pan, fry until soft and transparent:
2-3 Tbsp vegetable or canola oil
1/2 thinly sliced large yellow onion
2 thinly sliced shallots
1 tsp minced garlic

Add and saute until cooked through:
1 red pepper, thinly sliced
1/2-1 C trimmed green beans

Add tofu mixture and stir gently until cooked through.
Add 10-12 basil leaves and stir in gently. Serve immediately with jasmine rice.