I love lemongrass and coriander. Two of my favourite herbs of all time.
This is a quick marinated tofu dish for dinner.
I change the original recipe removing salt and all vegetables oils. I also replaced the sugar for stevia
2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1/2 cup coriander
1 1/2 tablespoons soy sauce
5 Thai bird chilies
1 teaspoon ground turmeric
2 teaspoons stevia
500g tofu, drained, patted dry and cut into cubes
1 shallots, thinly sliced
1 tsp minced garlic
4 Tbsp roasted peanuts
1. Combine the lemongrass, soy sauce, chilies, turmeric in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
2. Heat nonstick frying pan over moderately high heat. Add the shallot and garlic and stir until fragrant, about 1 minute.
Reduce the heat to low and cook until the shallots are soft.. Transfer to a plate and keep warm.
3. Add the tofu mixture, turn so it cooks evenly, about 4 to 5 minutes. Add half the peanuts.
4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.