Crispy Lemongrass Tofu Stir-Fry with Shiitakes

By Sprig Originals ✓ · cooked up in Sprig

Pressed tofu cubes pan-crisped until golden and shatter-edged, then folded into a fragrant lemongrass-satay sauce with meaty shiitakes, shallots and chili. The tofu goes in last so it stays crunchy against the glossy sauce. Made fully vegan with vegetarian satay paste or a splash of soy.

Ingredients

• 28 oz extra-firm tofu (two 14 oz blocks)
• 3 tbsp cornstarch
• 1/2 tsp kosher salt
• 5 tbsp neutral oil, such as grapeseed or canola

• 3 stalks fresh lemongrass, tough outer layers removed
• 4 cloves garlic, minced
• 2 tbsp vegetarian satay chili paste (or 1 tbsp sambal oelek plus 1 tsp soy sauce)
• 2 tbsp soy sauce
• 1 tbsp vegetarian mushroom oyster sauce
• 1 tbsp light brown sugar
• 1 tbsp unsweetened creamy peanut butter
• 1/2 cup water or vegetable broth
• 1 tbsp fresh lime juice
• 1 tsp toasted sesame oil

• 8 oz fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick
• 2 medium shallots, thinly sliced
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 cup snap peas or green beans, trimmed
• 2 Thai bird chilies, thinly sliced (optional)
• 1 tbsp neutral oil

• 1/3 cup roasted peanuts, roughly chopped
• 1/2 cup fresh cilantro and Thai basil leaves
• 4 scallions, thinly sliced
• 1 lime, cut into wedges
• 4 cups steamed jasmine rice, for serving

Instructions

1. Drain the tofu and slice each block crosswise into 4 slabs. Lay the slabs on a clean kitchen towel or paper towels, cover with a second towel, set a sheet pan on top and weigh it down with a few cans or a heavy skillet. Press for 20 minutes, then cut into 1-inch cubes and blot dry.
2. While the tofu presses, prep the lemongrass: trim the dry tops and root ends, peel away the fibrous outer layers, and mince the pale lower 4 inches very finely — you want about 3 tablespoons. Any coarse pieces will be unpleasant, so keep chopping until it's almost a paste.
3. Whisk the sauce: in a bowl combine the satay chili paste, soy sauce, vegetarian oyster sauce, brown sugar, peanut butter, and water or broth until smooth. Set near the stove along with the lime juice and sesame oil.
4. Toss the pressed tofu cubes with the cornstarch and 1/2 teaspoon salt in a bowl until evenly, thinly coated with no dry pockets of starch.
5. Heat 4 tablespoons neutral oil in a 12-inch nonstick or well-seasoned carbon-steel skillet over medium-high until it shimmers, about 2 minutes. Add the tofu in a single layer, working in two batches if needed, and fry undisturbed for 4 to 5 minutes until deeply golden. Turn and fry the remaining sides, 6 to 8 minutes more total, until crisp all over. Transfer to a paper-towel-lined plate and season lightly with salt.
6. Wipe the skillet, add the remaining 1 tablespoon neutral oil, and return to medium-high heat. Add the shiitakes in an even layer and cook without stirring for 3 minutes, then toss and cook 2 minutes more until browned at the edges and no longer squeaky.
7. Add the shallots, bell pepper, snap peas and chilies. Stir-fry 2 to 3 minutes, until the vegetables are bright and just tender-crisp.
8. Push the vegetables to the edges, add the last 1 tablespoon of oil to the center along with the minced lemongrass and garlic, and cook 60 to 90 seconds, stirring constantly, until intensely fragrant and just barely golden — do not let the garlic brown.
9. Pour in the sauce and bring to a brisk simmer. Cook 2 to 3 minutes, tossing, until it thickens enough to coat a spoon and clings to the vegetables.
10. Kill the heat, stir in the lime juice and sesame oil, then add the crisp tofu and fold just 2 or 3 times to coat. Serve immediately over jasmine rice, showered with peanuts, cilantro, Thai basil and scallions, with lime wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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