Vietnamese Recipe: đậu phụ sả ớt (tofu with lemongrass and chili)

One of the main things I do here is cook (and eat). I will be posting some recipes that I've found, formulated or adapted.

This dish is for tofu with lemongrass and chilli. I learnt this one in Hoi An,

Ingredients:

• 200g of tofu
• 2 tsp of oyster sauce (or veggie oyster sauce or kecap manis or you can leave out)
• 3 tsp of stock powder (optional)
• 2 tsp sugar
• 4 tsp sesame oil
• 1 or 2 small red chilli (depending on level of spiciness)
• 2 stems of lemongrass, chopped (or you can use dry slices, maybe a couple of tablespoons?)
  
• 8 large cloves of garlic
• 1-2 tbs oil
• 2 tbs water

1. Cut tofu into cubes, and fry in a lot of oil until the cubes are sufficiently browned. Drain and set aside 
   
2. Put garlic, lemongrass and chilli in a mortar and pestle and grind to a paste. You can also use a hand blender.
3. Fry the lemongrass and garlic mixture lightly in oil on medium high heat, to let out the fragrance. Maybe a couple of minutes.
4. Then add the rest of the ingredients: sugar, sesame oil, stock powder, oyster sauce and water
5. When the mixture starts to bubble, lower the heat and throw in the fried tofu.
6. When thoroughly heated through, it's ready to serve.
   

This recipe serves maybe two people if you will eat other dishes, à la Vietnamese style. Otherwise I would definitely double this recipe.