TT National | Fermented Tofu, Lemongrass and Chile Sauce

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Recipe adapted from Asian Tofu by Andrea Nguyen (Ten Speed Press)

Fermented Tofu, Lemongrass And Chile Sauce
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How to make Fermented Tofu, Lemongrass and Chile Sauce. 
Servings
6
tablespoons
Ingredients
  • 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
Directions
  1. In a small bowl, break up the tofu with a fork. Add the sugar and lime juice, and blend well. Taste and add extra sugar or lime juice to balance the tangy, savory, and slightly sweet flavors.
  2. Add the lemongrass and chile. Then stir in the water to thin out the consistency. It should be thickened, but pourable, like a creamy salad dressing. Set aside for at least 15 minutes to let the flavors develop. Store in the refrigerator (for up to one week), but bring the sauce to room temperature before serving.
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