Lemongrass Chilli Tofu Bowl (Print Version)

# Ingredients:

→ Tofu

01 - 400 g firm tofu, pressed

→ Marinade

02 - 22 ml soy sauce or tamari
03 - 22 ml water

→ Coating & Cooking

04 - 2-5 teaspoons cornstarch
05 - 15-40 ml oil with high smoke point

→ Sauce

06 - 120 ml water
07 - 28 ml soy sauce or tamari
08 - 15 ml maple syrup or brown sugar
09 - 4 lemongrass stalks, trimmed and finely minced
10 - 4 spring onions, sliced (white and light green parts)
11 - 1 mild red chilli, finely diced
12 - 3 garlic cloves, finely chopped
13 - Squeeze of lime (optional)

# Instructions:

01 - Slice pressed tofu into approximately 1.2 cm thick, 5 cm wide even pieces in desired shape.
02 - Combine 22 ml soy sauce or tamari with 22 ml water in a shallow dish. Arrange tofu slices in the marinade, turning gently to coat all sides. Allow to marinate for 10 minutes.
03 - Dust each tofu piece with a thin, even layer of cornstarch on both sides using a small sieve.
04 - For frying: Heat a wok over medium-high until lightly smoking. Add oil and swirl to coat. Fry tofu in a single layer, in batches if needed, until golden on all sides. Remove and drain excess oil on paper towels. For baking: Preheat oven to 200°C (180°C fan). Arrange tofu on a baking tray and bake for 30 minutes, flipping halfway through.
05 - Crush lemongrass stalks with a rolling pin to tenderize, trim woody ends and tough outer leaves, then finely mince the fleshy lower part. Slice spring onions, and finely dice chilli (deseed for milder flavour) and garlic.
06 - Place 2 teaspoons cornstarch in a jug, add a splash of water and whisk until smooth. Stir in 120 ml water, 28 ml soy sauce or tamari, and 15 ml maple syrup or brown sugar, mixing thoroughly.
07 - Wipe wok if used previously. Add 1 tablespoon oil and heat on medium-low. Stir-fry sliced spring onions for 45 seconds, then add lemongrass, chilli and garlic, cooking until softened and fragrant.
08 - Pour prepared sauce into the wok. Simmer briefly, stirring until sauce slightly thickens and caramelises. Gently fold in cooked tofu to heat through. Adjust seasoning with lime juice if desired.
09 - Serve immediately as a main over steamed rice, in a banh mi sandwich, or as a flavourful side.

# Notes:

01 - Ensure tofu is well-pressed for the best texture and flavour absorption.
02 - Lemongrass should be trimmed and minced as finely as possible for optimal aroma.

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