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Lemongrass Tofu And Chilli Kangkong


To make the dipping sauce, combine the lime juice and soy sauce in a bowl. Set aside.
To make the lemongrass tofu, fill a large frying pan 1 cm deep with the oil and heat over high heat. Add the tofu and cook, turning, for 8-10 minutes or until golden on all sides. Remove with a slotted spoon and drain on paper towel. Transfer to a serving bowl and season with plenty of salt and pepper.
Add all but 2 tsp lemongrass to the pan, along with a touch more oil if needed and cook, stirring, for 1-2 minutes or until the lemongrass is crispy. Remove from heat. Stir in the remaining lemongrass, then pour over the tofu.
To make the chilli kangkong, heat the oil in a frying pan over high heat. Add the garlic and chilli, and stir-fry for 1 minute, then add the kangkong. Stir-fry for 30 seconds or until it starts to wilt. Add the soy sauce and stir well to combine. Remove from heat.
Serve the hot tofu and kangkong with the steamed rice, sliced red chillies and dipping sauce.


olive or grapeseed oil, to shallow-fry
300 g firm tofu, pat dry, cut into 1cm-thick slices
¼ cup finely chopped lemongrass (from 1-2 stalks)
sea salt and freshly ground pepper, to taste
Chilli kangkong
2 tbsp olive or grapeseed oil
a big handful of kangkong (water spinach), cut into 7 cm lengths
2 garlic cloves, finely chopped
1 red bird’s-eye chilli, finely chopped
a splash of soy sauce
steamed jasmine rice and sliced long red chillies, to serve
Dipping sauce
juice of ½ lime
soy sauce, to taste

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