Lemongrass is widely used in cooking for its lemony floral scent and zesty kick. It has also been shown to have anti-inflammatory and antibacterial properties.
1 Tbsp (15 mL) Asian fish sauce
3 garlic cloves, minced
1 Tbsp (15 mL) mild curry powder
1 lb (450 g) firm tofu, cut into 1/2 in (1 cm) cubes
2 Tbsp (30 mL) raw cane sugar
3 Tbsp (45 mL) water, divided
2 Tbsp (30 mL) coconut oil, divided
2 fresh lemongrass stalks, trimmed and tender inner white part minced
1 large shallot, thinly sliced
1 to 2 bird’s eye chilies, minced
2 Tbsp (30 mL) cilantro leaves (as garnish)
1 green onion, trimmed and thinly sliced (as garnish)
2 Tbsp (30 mL) peanuts, chopped (as garnish)
In bowl whisk together fish sauce, garlic, and curry powder. Add tofu, stir to coat, and set aside to marinate for 10 minutes.
Meanwhile, in small frying pan, warm sugar with 1 Tbsp (15 mL) water over medium-high heat, stirring until sugar has dissolved. Cook without stirring until amber in colour, about 3 minutes. Remove immediately from heat and stir in remaining 2 Tbsp (30 mL) water. Be careful, as this caramel will bubble and sputter. Set aside.
In nonstick frying pan heat 1 Tbsp (15 mL) oil over medium-high heat until shimmering. Sauté tofu in batches until light golden brown. Remove to plate.
Heat remaining 1 Tbsp (15 mL) oil in pan. Add lemongrass, shallot, and chilies and sauté, stirring constantly until fragrant and shallots are soft, about 3 minutes. Stir in tofu and caramel, reduce heat to medium, and cook until sauce has thickened slightly, about 4 to 5 minutes.
Transfer to serving bowl and garnish with cilantro, green onion, and peanuts. Serve alongside brown rice and sautéed baby bok choy, if desired.
Each serving contains: 200 calories; 10 g protein; 12 g total fat (7 g sat. fat, 0 g trans fat); 14 g carbohydrates; 1 g fibre; 312 mg sodium
from “The Delicious Benefits of Lemons“, alive #355, May 2012