Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu Nuong Xa)
Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu Nuong Xa) is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One portion of this dish contains about 42g of protein, 4g of fat, and a total of 225 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic clove, thai fish sauce, shallots, and a few other ingredients on hand, you can make it.
Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 15 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.
Combine sugar and fish sauce, stirring with a whisk until blended.
Heat oil in a small saucepan over medium-high heat.
Add shallots and garlic; saut 3 minutes or until lightly browned.
Add lemongrass and chile; saut 2 minutes. Stir in sugar mixture, and cook 1 minute.
Serve lemongrass spread with tofu.