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Entree
Thai
8 servings
30 minutes
10 minutes
2 packages organic tofu (16 ounces each), firm
1 stalk lemon grass, thinly sliced bottom 6 inches
1 shallot, walnut size
2 cloves garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
1¼ cups water
¼ cup brown sugar (packed)
3 tablespoons chile garlic sauce
2 tablespoons soy sauce
1 cup peanuts, roasted
Food processor or high speed blender
Drain tofu, cut into ½ inch slices. Freeze single layer on parchment paper lined baking sheet. (This removes a lot of moisture and tofu becomes firmer).
In a blender place lemongrass, shallot, garlic, spices, and 1/4 cup water, process till smooth.
Heat saucepan over low-medium heat, until hot. Add oil, swirling to coat sides. Add spices and lemongrass paste and cook, stirring, until fragrant, 6-8 minutes.
Add remaining ingredients, except peanuts, stir to evenly blend. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4-5 minutes. Remove from heat, let cool.
Place sauce in a 1 gallon resealable plastic bag, add frozen tofu. Marinade until tofu thaws.
Grill on a hot non-stick griddle or skillet. Serve over rice or noodles topped with peanuts.
