Spicy Tamarind Tofu

Cuisine: Vietnamese

Recipe Type: Main Dish

Average User Rating: 1.21 / 5

Vegetarian / Vegan: Vegan


1 large block of tofu
2 TB oil

Sauce ingredients:

1 TB oil
1/2 cup tamarind paste
1/2 cup lemongrass, white parts only, minced
1/2 TB red chili, minced
1/2 TB garlic, minced
1/8 tsp. five spice powder
1 cup pomelo jam
1/4 cup brown sugar

1 TB oil
1/2 onion, sliced
1 cup chinese celery (sub regular celery), chopped
1/2 cup green onions, thinly sliced
1 red chili, minced


To make the sauce:

Add oil to pan over medium heat and saute lemongrass, chili, and garlic for 1 minute. Lower heat and add sugar, reducing heat to low and simmering for about 10 minutes until all sugar has dissolved. Add the jam, stir to combine, and cool. Makes 2 cups.

Press the tofu under weight, wrapped in a clean dish towl, for 30 minutes to drain, then cut the tofu into 1" cubes. Pan fry in the oil over medium high heat until browned and crispy, about 10 minutes. Alternatively, to make it slightly more authentic, you can coat teh tofu in a fine layer of rice flour and deep fry until golden brown.

Add 1 TB oil to pan over medium high and briefly saute onion, celery, green onions, and chili - about 2-3 minutes. Add 1 cup tamarind sauce and tofu, tossing to coat. Simmer 30 seconds and serve.

Submitted By:

Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 4

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