Deep Fried Tofu with Chilies and Lemongrass
- 14 ounces tofu
- 1 stalk of lemongrass
- 2 teaspoons salt
- Chili flakes
- Vegetable oil
Mince* lemongrass in a food processor. Add salt and chili flakes to the minced lemongrass and combine. For extra spice, add in a generous amount of chili flakes.
Cut tofu into 6 rectangular pieces and butterfly – slice tofu down the middle three-quarters of the way through (see below – left).
Stuff the tofu with lemongrass, salt, and chili flakes mixture (see below – right).
Heat vegetable oil and deep fry stuffed tofu until golden on both sides. After frying is complete, strain the oil and sprinkle the remaining lemongrass on top of the tofu because some lemongrass will fall out of the tofu.
Serve warm with rice.
*Asian grocery stores often sell containers of minced lemongrass in the freezer section, which can be used here. Store lemongrass in freezer to preserve freshness.