Neutral oil for cooking
4 short stalks lemon grass makes 3 tbsp finely minced
1 small Asian shallot diced
1-2 long green chiles or chiles of choice optional for heat
2 tsp sugar
4 tbsp soy sauce adjust to taste
1-2 tbsp water to deglaze the pan
Press your tofu. I like to wrap mine in a kitchen towel and pace a heavy weighted surface on top (such as a board) and leave it to release excess liquid. Afterwards, slice into cubes or other shape of your choice.
Heat a large non-stick pan and add some oil. Pan-fry the tofu over medium to medium high heat on each side until golden brown and crisp throughout. Remove from the heat and set aside.
Note: You can instead deep fry, bake, or even air-fry your tofu. If baking or air-frying I recommend to spray or brush some oil.
If you’re using frozen lemongrass, be sure to completely thaw it.
Heat a large wok or pan (you can use the same pan from the pan-fried tofu) over medium high heat. Once hot, add a generous amount of oil.
Add in the shallots, and chiles. Stir-fry for 1-2 minutes until the shallot is translucent.
Add in the lemongrass and stir-fry for 1-2 minutes or until tender and aromatic.
Add in the sugar and soy sauce. Mix well and lower the heat to medium. This is to avoid the sugar quickly burning.
Add in the pan-fried tofu and season with soy sauce. Turn up the heat and mix well with the aromatics. You can add 1-2 tbsp water to deglaze the pan.
Turn off the heat. Freeze when cooled or enjoy while hot.
Source: The Foodie Takes Flight
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