![\"\"](\"http:\/\/the-stupids.com\/spicylemongrasstofu.jpg\" "\\"Spice")
<\/p>\nThis is a dish I first had at Slanted Door, one of the finest restaurants in San Francisco. I saw Mai Pham on TV the other day plugging her excellent book, and she demonstrated her version. I’ve adjusted it a bit to accommodate my tastes and make it a bit more similar to the Slanted Door version. It’s a great tofu dish.<\/p>\n
<\/p>\n
12-14 ounce package firm or extra-firm tofu
\n4 tablespoons raw peanuts
\n2 lemongrass stalks
\n1 tablespoon dark soy sauce
\n1 tablespoon medium soy sauce
\n2 teaspoons chopped Thai bird chiles
\n1\/2 teaspoon dried chile flakes
\n1 teaspoon ground turmeric
\n2 teaspoons sugar
\n1\/2 teaspoon salt
\n4 tablespoons peanut or canola oil
\n1\/2 yellow onion
\n2 shallots
\n4-5 cloves garlic
\n2\/3 cup torn Thai basil leaves<\/p>\n
Remove peels from peanuts, then roast at 350 degrees until browned and aromatic. Chop coarsely. Drain the tofu, cut into 3\/4 inch cubes, place on a board, and drain well.<\/p>\n
While the tofu drains, prepare a marinade: remove and discard the tough outer leaves and bottom from the lemongrass, then mince. Combine with the soy sauces, chiles, salt, sugar, and turmeric. Pat the tofu dry with a tea towel, then add to the marinade in a big bowl. Toss, being careful not to break up the tofu cubes. Let marinate for several hours.<\/p>\n
Slice the onion into thin rings. Mince the shallots and garlic. Heat 2 tbs of oil on high heat, then sautee the onions, shallots, and garlic until soft and aromatic. Remove from heat and put aside.<\/p>\n
Wipe the pan clean and heat the remaining oil over high heat. Add the tofu and a minimum amount of the marinade in a single layer. Saute until one side browns slightly, then turn and brown one other side. Add the rest of the marinade, cook for another minute, then add the onion\/garlic mixture. Saute with tossing for another 2 minutes or so, then remove from heat and stir in the Thai basil and half the peanuts. Place in serving bowls; garnish with remaining peanuts and a few basil leaves.<\/p>\n
Notes: Do not substitute Italian basil for Thai basil- the flavor is very different. Mai Pham suggests pepper leaves or spearmint- I’d add some fennel or anise to the mint, if that’s what you use. <\/p>\n