INGREDIENTS
2 lemongrass stalks, finely chopped (found next to other fresh herbs)
1 1/2 tbsp tamari sauce (San-J tastes great)
2 tsp Thai red curry paste (Thai Kitchen)
1/2 tsp dried chili flakes
1/2 inch slice of raw ginger, chopped finely
2 tsps sugar, honey or other natural sweetener
1/2 tsp ground sea salt
12 oz extra firm tofu (drained, patted dry w/ paper towels, and cut into small cubes)
4 tbsps canola, coconut or peanut oil
1/2 yellow onion, sliced into 1/8″ strips
2 shallots, thinly sliced
1/8 tsp minced garlic
1/3 cup loosely packed Asian basil leaves (regular is okay if you can’t find Asian)
Sea salt
Ground black pepper
PREPARATION
1. In a medium sized bowl, combine lemongrass, tamari sauce, curry, chili flakes, ginger, sugar and salt. Stir to mix evenly. Add tofu cubes and slowly turn tofu to coat evenly. Marinate 30 min, covered.
2. Heat half the oil in a 12″ skillet over medium-high heat. Add onion, shallots and garlic and stir another minute. Reduce heat to low and cook until onions are soft, ~3 min. Cover, turn off burner and leave skillet in place to keep warm.
3. In new sauté pan, heat the remaining oil over moderate heat. Add tofu mixture from marinating and gently turn so it cooks evenly, about 4-5 min. Add onion mixture and cook, uncovered, for another 2-3 min. Add the basil leaves to taste. Add salt and pepper to taste.
4. Remove from the heat and transfer to a serving dish. Serve immediately with steamed rice or rice noodles.
Serves 4