1 TB toasted sesame oil
4-6 garlic cloves, minced
3 scallions, cut on the bias
1 lemongrass heart, minced (reserve outer rinds for steeping in tea later)
1/4 tsp curry powder
1/8-1/4 tsp red chili flakes
3 TB chunky peanut butter
1 tsp soy sauce
3 TB crushed peanuts
1/2 cup fresh cilantro, chopped
plenty of vegetable oil for frying
1 block tofu
1 1/2 tsps Ener-G egg replacer, whisked with 5 TB warm water
1/2-3/4 cup cornstarch
Heat the sesame oil in a small pot over medium-low heat. Add in the garlic cloves and saute and stir for about a minute. Add in the scallions and saute for another minute. Add in the lemongrass, curry powder and red chili flakes and stir until blended and remove from the heat.
While the mixture is still warm, add in the chunky peanut butter and gently stir until well-blended. Add in the soy sauce, crushed peanuts and cilantro and stir again. Set aside.
Cut the tofu block in half and then cut each of those haves into right angle triangles. Cut a small 1/8-inch wide slit in the longest side of the triangle. Dab the moisture off of the tofu with some paper towels and set aside.
Once the triangles have cooled enough to handle, carefully break open the recess and spoon an overflowing amount of the lemongrass-garlic mixture into it. Serve immediately.