Spicy Tofu with Lemon Grass, Basil and Peanuts Recipe

Aromatic pepper leaves are often used as the herb element in this recipe but because these are quite difficult to find outside South-East Asia, you can use basil leaves as the replacement. This recipe might sound a bit spicy but actually it is quite mild and easy to prepare.

Ingredients: (Serves 3 to 4)

3 lemon grass stalks (white part only), finely chopped
45 ml/3 tablespoons soy sauce
2 red Serrano chilies, seeded and finely chopped
2 garlic cloves, crushed
5 ml/1 teaspoon ground turmeric
10 ml/2 teaspoon sugar
300 g/11 oz tofu, rinsed, drained, patted dry and cut into bite size cubes
30 ml/2 tablespoons groundnut (peanut) oil
45 ml/3 tablespoons roasted peanuts, chopped
1 bunch fresh basil, stalks removed
Salt

Method:

1. Using a bowl, mix together the lemon grass, soy sauce, chilies, garlic, turmeric and sugar until the sugar has dissolved. Add a little salt to taste and add the tofu, making sure it is well coated. Leave to marinate for 1 hour.

2. Heat a wok or heavy pan. Pour in the oil, add the marinated tofu, and cook, stirring frequently, until it is golden brown on all sides. Add the peanuts and most of the basil leaves.

3. Divide the tofu among individual serving dishes, scatter the remaining basil leaves over the top and serve hot or at room temperature with white rice.