Vietnamese tofu

Step 1

Remove the tough, outer layer of each lemongrass stalk and discard. Bash the stalks with a rolling pin until crushed then cut approx. 10 cm / 4 inches off the bottom of each lemongrass stalk - keep the tops to infuse the sauce with more flavour. Chop the bottoms very finely and set aside.

Step 2

Heat up 2 tablespoons of oil in a large frying pan. Once hot, add chopped shallots and fry them off gently until translucent.

Step 3

Next add in finely chopped lemongrass, garlic, chilli and ginger. Fry on a low heat, stirring frequently, until softened and fragrant.

Step 4

Add ground cumin, coriander and most of the salt. Fry the spices off for another second or two.

Step 5

Next add in tinned (or fresh) tomatoes and all their juices into the pan. Break up plum tomatoes with a wooden spoon and add 2 tins of water.

Step 6

Bring to a gentle boil. Add lemongrass tops, kombu and a dried shiitake (if using).

Step 7

Allow the sauce to simmer on a very low heat for about 45 minutes or so until excess water evaporates, tomatoes break down and the sauce thickens. If the water has evaporated and the tomatoes are still chunky, feel free to add another splash of water and make sure the pan is on a low heat. Traditionally, this sauce is meant to be fairly loose, but I like it a little bit thicker - adjust the consistency to your own taste.

Step 8

Remove lemongrass tops, kombu and shiitake (if using). Season with white pepper, more salt (if needed!), lime juice and coconut sugar. If you want the sauce to be smoother, blend it before serving.

Step 9

Cube the tofu and marinate it in soy sauce / tamari until all of it gets absorbed by the tofu.

Step 10

If frying the tofu, sprinkle it with a thin film of cornflour / cornstarch just before you are ready to fry.

Step 11

Heat up 2 tbsp of frying oil and once the oil gets hot, place the tofu in the pan in a clockwise fashion. Fry for 2-3 minutes on one side before turning etc. Once done, place on a plate lined with a piece of paper towel.

Step 12

If baking the tofu, heat up the oven to 180° C / 355° C. Once the oven comes to temperature, bake the tofu for about 20-25 minute, turning it once half way through.