Tuesday, September 9, 2008

stir-fry with lemongrass sauce

1 block extra firm tofu (frozen & defrosted), cut into 1/2" cubes
5 or 6 heads of baby bok choy, cut into 1" pieced
4 small or 2 large red peppers, julienned
3 Tbsp canola oil

2 Lbs shallots, finely diced
2 or 3 stalks of lemongrass, peeled and minced
2 tsp minced ginger
2 Tbsp canola oil
1/2 tsp red pepper flakes

Cube the tofu and splash on about 3 Tbsp of soy sauce. Let it marinate for about 20 minutes or longer.

Chop the bok choy and red peppers into 1" pieces.

To make the sauce, heat canola oil in a saute pan on medium heat. Add diced shallots and toss or stir until translucent, about 10 minutes. Add lemongrass and cook until shallots just start to caramelize. At this point, add ginger and red pepper flakes.

When shallots are caramelized, add soy sauce and cook for an additional minute. This may seem like a ton of shallots when you start, but they will reduce down quite a bit. It should look like this when you are done:

Stir fry: Heat 3 Tbsp of canola oil in a wok or saute pan. Add tofu and stir fry until golden on all sides. Add peppers and cook for minutes. Then add bok choy and sauce, tossing constantly for 2 more minutes until bok choy is cooked (not mushy, but heated through).

Action shot! The sauce should be incorporated and hot.

Serve over rice, or toss with noodles.

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