Lemongrass chicken is a beloved dish both in its home region of South East Asia and throughout the world. Loved for its interplay of sweetness, spiciness and creaminess, this dish should not be off limits to those who are not carnivorous. Substituting tofu for chicken in this recipe does not detract from the flavor, but rather adds its own firm consistency to the dish, complimenting the crunch of beansprouts and lettuce, and absorbing the rich flavor of the sauce. If you desire a spicier sauce, finely chop a birdseye pepper and blend it with the coconut mixture.
- 2 stalks lemongrass, white part minced, and stalks reserved for simmering
- 2 tbl soy sauce
- 3 cloves garlic, minced
- ¼ cup sweet onion
- 2 cups coconut milk
- 4 tbl sugar
- 1 tsp sesame oil
- 2 tsp curry powder, plus one pinch
- 1 tsp rice vinegar
- 2 tsp ginger, minced
- ½ cup cilantro leaves, finely chopped
- 1 block extra-firm tofu
- 4 cups fresh beansprouts
- 1 head butter lettuce, leaves separated
- Blend the soy sauce, garlic, onion, coconut milk, sugar, sesame oil, 2 tsp. curry powder, rice vinegar and ginger until smooth. Mix in the cilantro leaves.
- Cut the tofu in to small cubes. Place them in a non-stick frying pan, sprinkle on a pinch of curry powder and pinch of salt, and dry fry the tofu for 5 to 8 minutes on medium-high heat, flipping often, to evenly brown it.
- Cover the tofu by the blended lemongrass mixture. Add the remaining stalks and simmer for 15 minutes, or until thick and fragrant. Remove the stalks.
- Place the beansprouts in the butter lettuce, and spoon the desired amount of lemongrass tofu mixture over top.