TT National | Fermented Tofu, Lemongrass and Chile Sauce
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more about this recipe, see our related story, Soy Genius, in our National edition.
Fermented Tofu, Lemongrass and Chile Sauce
Yield: 6 tablespoons
Cook Time: 15 minutes
2 tablespoons mashed fermented white tofu
2 teaspoons sugar, plus more to taste
1½ teaspoons fresh lime juice, plus more to taste
1½ teaspoons minced fresh lemongrass (use tender white and/or pale green parts)
1 Thai or Serrano chile, minced
2 to 3 teaspoons water