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Frying the tofu in a separate pan means you’ll end up with a nice crispy crust on the tofu cubes. Make a pot of rice, and this is an easy weeknight meal.
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Ingredients
For 4 Serving(s)
vietnamese-lemongrass-green-beans-and-tofu
- 2 stalks lemongrass
- 1 lb tofu
- 1 lb green beans
- 2 T vegetable oil
- 1 T finely grated fresh ginger
- 3 clv garlic
- 1 t soy sauce
- salt
- black pepper
Vietnamese Lemongrass Green Beans and Tofu Directions
- Place the lemongrass on a cutting board, and pound it with the back of a knife or a can to smash it. When it’s smashed, mince and set aside.
- Heat a large skillet or wok over high heat. Add 1 tablespoon of the vegetable oil, and fry the tofu until golden-brown and crispy, stirring occasionally. Transfer to drain on a paper towel and sprinkle with salt and pepper.
- Add the remaining tablespoon of oil to the pan and add the garlic, ginger, and lemongrass. Fry over high heat about 30 seconds, until fragrant. Add the green beans and toss to combine. Cook, stirring occasionally, until brown spots develop and the beans are crisp-tender. Add the tofu, soy sauce, and 1/2 teaspoon of salt to the pan and toss to incorporate. Cook 1-2 minutes, until heated through, and add more salt and pepper as needed. Serve hot.