Lemon Grass-Coconut Tofu
Tofu and turmeric team up in this one-pan meal bursting with Southeast Asian flavors. We start by cubing tofu, coating it in spices, then frying it to a crisp brown. The blender quickly pulls together an aromatic tomato-lemon grass paste which blends with coconut milk for a rich sauce. Cilantro, both stems and leaves, adds herbal contrast while fish sauce and chili-garlic sauce contribute savory heat. We found that extra-firm tofu had the best texture, but firm tofu worked well, too. To make the dish vegetarian, substitute an equal amount of soy sauce for the fish sauce. Serve with steamed jasmine rice.
teaspoon ground turmeric
Kosher salt and ground black pepper
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