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Parve
Medium
2 Hours
Diets 
Here is a very tasty dish that does wonderful things to tofu, which works as a blank canvas to soak up these rich ingredients. Full of the flavors of Vietnam, this dish is sold at street stalls there as a snack, but you can serve it as an appetizer or with noodles as a main dish.
3–4 wooden or bamboo skewers (soaked in water, if grilling)
300 grams/10 ounces firm tofu, cut into bite-sized cubes
Gefen Sesame Oil, for frying (optional)
3 lemongrass stalks, trimmed and finely chopped (see note)
1 tablespoon peanut oil
3 tablespoons Glicks Soy Sauce
1–2 fresh red chili peppers, deseeded and finely chopped
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon ground turmeric
2 teaspoons sugar
sea salt, to season
4–5 tablespoons Glicks Soy Sauce
1–2 tablespoons vegetarian Thai “fish” sauce
freshly squeezed juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1–2 teaspoons sugar
1 fresh red chili pepper, deseeded and finely chopped
leaves from a small bunch of fresh basil, shredded
Wrap the tofu in paper towels and press firmly to remove any excess water.
Mix the lemongrass, peanut oil, soy sauce, chili pepper, garlic and turmeric with the sugar until it has dissolved.
Add a little salt to taste and toss in the tofu, making sure it is well coated. Leave to marinate for one hour.
Whisk all the ingredients together. Set aside until ready to serve.
You can stir-fry the cubes in a wok with a little sesame oil and then thread them onto sticks to serve, or you can skewer them and grill them over charcoal or under a conventional grill for two to three minutes on each side.
Serve the tofu hot, garnished with the shredded basil and with the dipping sauce on the side.
Recipe excerpted from Totally Tofu: 60 Delicious Protein-Packed Vegan & Vegetarian Recipes Ryland Peters & Small, 2021 Recipe by Ghillie Basan Photograph by Richard Jung © Ryland Peters & Small, 2021
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