How to Make Vietnamese Lemongrass Tofu Sandwich Asian Cooking Recipe Cuisine

Vietnam Lemongrass Tofu Sandwich

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 (12-ounce) package firm tofu

3 tablespoons vegetable oil (or any neutral oil)

1 1/2 fresh lemongrass stalks

1 1/2 tablespoons palm sugar (or light brown sugar), freshly grated

1/2 teaspoon red chile powder

2 cloves garlic, finely minced

2 teaspoons mushroom seasoning salt (bot nêm) (or regular salt)

1 green Thai chile, stemmed, seeded, and finely chopped

1 small daikon, shredded (use the thickest grater)

2 teaspoons black bean sauce

2 tablespoons vegetarian mushroom-flavored stir-fry sauce

1 tablespoon soy sauce, to taste

3/4 teaspoon black pepper, freshly ground

2 tablespoons Thai basil leaves, plus more for garnish


Directions:

Cut the tofu into 1" slices. In a wok, heat 2 tablespoons of the vegetable oil. Pan-fry the pieces of tofu on both sides until golden. The tofu should have a nice fried outer crust and still be moist inside. Transfer the tofu onto paper towels. Once the tofu pieces are cool enough to handle, cut them into thin threads. Set aside.

Wash the lemongrass. Remove the white powder from the leaves. Cut the stalks in half. Crush the younger part (the part close to the root) with the back of a chef’s knife and set it aside (you can use it for making broth). Cut the remainder of the stalks into extremely thin slices. In a mortar and pestle, grind the thin slices of lemongrass, then transfer to a mini food processor. Process into a fine moist powder. Spoon out 3 tablespoons and store the rest.

In a mortar and pestle, grind the lemongrass, sugar, red chile powder, 1 clove of the garlic, 1 teaspoon of the mushroom seasoning salt, and chopped Thai chile into a smooth paste.

Add the remaining oil to the wok. Once the oil is hot, add the remaining clove of garlic. Cook until slightly golden, then add the shredded tofu and 2/3 of the lemongrass mixture. Stir-fry until the lemongrass coats the tofu evenly.

Transfer the tofu to a platter, leaving as much oil as possible in the wok. Add the daikon to the wok. Add black bean sauce, mushroom stir-fry sauce, soy sauce, and black pepper. Stir-fry until softened.

Return the tofu to the wok and add the reserved lemongrass mixture. Stir constantly and cook for 2–3 minutes. Check seasoning. Add more mushroom seasoning salt if necessary. Sprinkle with 2 tablespoons Thai basil. Toss well.


Use 1 baguette per serving. Cut lengthwise into the baguette, removing some of the soft crumb. Spread a thin layer of softened butter on both sides. Fill the sandwich with lemongrass tofu, Beet Pickles thinly sliced cucumbers, and shredded iceberg ettuce. Garnish with cilantro and Thai basil leaves. Close the sandwich tightly.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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