Ingredients
- 1 block of tofu (firm or extra-firm), cut into 4 cubes
- peanut oil for marinating and sauteing
- 2 shallots, thinly sliced
- 4 cloves garlic, sliced
- 1 tsp galangal, minced
- 1 TB lemongrass hearts, finely chopped (about 5-6 stalks)
- 3 scallions, sliced on the bias
- 1/2 cup cilantro, chopped
- red pepper flakes
Instructions
- Press the tofu cubes and then marinate in a thin layer of peanut oil overnight, flipping once.
- Heat about a teaspoon of peanut oil in a small saute pan over medium heat. Add half of the sliced shallots and saute until crispy. Remove from the pan and lower the heat to medium-low. Add a bit more oil to the pan and add in the remaining shallots to slightly soften, about two minutes.
- Add in the garlic, galangal and lemongrass and scallions and saute for about 2 minutes more. Remove from the heat and stir in the chopped cilantro.
- Grill or saute the tofu and let it cool slightly. To hollow out the tofu, cut a deep X in one of the narrow sides. I used a grapefruit spoon to scoop out about 1/3 of the tofu inside, but a regular spoon would also work.
- Using a small spoon or your fingers, gently stuff the tofu pieces with the lemongrass-cilantro mixture, spooning any of the remaining mixture over the top.
- Top everything off with the crispy shallots and red pepper flakes and serve with a soy-vinegar or dumpling sauce.