To learn more about this recipe, see our related story, Soy Genius, in our National edition.
Fermented Tofu, Lemongrass and Chile SauceRecipe adapted from Asian Tofu by Andrea Nguyen (Ten Speed Press)
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
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.