Ingredients

vegetable oil (for pan-frying)
14 ounces firm tofu, drained and cut into 1-inch squares
salt and pepper
3 tablespoons vegetable oil
2 tablespoons minced fresh lemongrass (stalks only)
2 garlic cloves, minced
1 medium onion, thinly sliced
1/2 red bell pepper, cut into strips
4 ounces shiitake mushrooms, stemmed and thickly sliced
1 tablespoon fish sauce
1 tablespoon sugar
chopped fresh cilantro for garnish (optional)

Cooking Instructions

Add enough vegetable oil to a large, nonstick skillet to coat the bottom thoroughly. Heat the vegetable oil over medium-high heat. Add the tofu squares and cook, turning every few minutes, until golden on all sides (about 10 minutes.) Transfer to paper towels and sprinkle lightly with salt and pepper.

Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the lemongrass and garlic and cook until fragrant (about 1 minute.) Add the onion, red bell pepper, and shiitake mushrooms and cook until the vegetables are crisp-tender (about 3 minutes.) Add the fish sauce and sugar and cook for another minute. Add the fried tofu squares and cook until heated through and coated in the sauce. Sprinkle with chopped fresh cilantro and serve.

Makes 2 main-course servings

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recipe courtesy of elliemay.com