Ingredients
1 14-ounce package of extra firm tofu, pressed
1 tablespoon canola oil
1 medium yellow onion, thinly sliced
4 green onions, both white and green parts, cut into one inch pieces
1 jalapeno, stem removed, thinly sliced (leave the seeds in)
4 Thai bird chilies, stems removed, thinly sliced
3 lemongrass stalks, woody outside removed, finely chopped
1 clove garlic, minced
1 -2 tablespoons rice wine or white wine
3-4 tablespoons soy sauce
1 tablespoon chili oil
Directions
Cut the tofu into thin square shaped pieces. I did this by taking the block and slicing into 1/4 inch slices (10-12 slices in a block of tofu) and then cutting those pieces into 3 parts. Cook in the air fryer in one layer, with a spritz of oil at 350 degrees for 15 minutes. You can also pan fry. The key is to have the pieces a little crispy on the outside.
Heat the oil in a skillet (I used cast iron) over medium and add the yellow onion, green onion, jalapeno, Thai bird chilies, and lemongrass and cook for 5-7 minutes until the onion is soft. Add the garlic and cook for another minute. Add the wine to deglaze the pan and cook for about a minute. Add the soy sauce and chili oil and cook for a minute. Turn off the heat, add the tofu and stir to coat the tofu.
Serve over Jasmine rice and garnish with cilantro if you would like.
Note
I love the version of this dish from Slanted Door at the Ferry Building in San Francisco. What is nice about this dish in our house is that we typically have all of the items on hand since we have a beautiful lemongrass plant in our backyard, which survives year round. We grow Thai bird chilies in the summer and freeze what we don’t use. They are easy to pull out of the freezer and use immediately. The other items are staples that we always have on hand.
