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Spicy Tofu With Lemongrass And Basil

Ingredient	Amount
To prepare marinade
Fresh lemon grass, finely chopped	3 stalks
Low sodium light soy sauce	2 tablespoons
Thai bird’s eyes chilli, finely chopped	2 pieces
Sugar	2 teaspoons
Ground turmeric	1 teaspoon
Cooking oil (eg canola oil)	1 tablespoon
To prepare tofu
Firm tofu, sliced into blocks of 1cm thick	4 pieces/ 400g
Cooking oil (eg canola oil)	1 tablespoon
Shallots, finely sliced	4 pieces
Garlic, chopped	2 cloves
Thai basil leaves	10g
Roasted peanuts, coarsely chopped	2 tablespoons
Fresh lime juice	1 tablespoon

Prepare marinade by mixing all the ingredients in a bowl, then set aside.
Rinse tofu and pat dry with paper towels. Arrange in a single layer on a plate without leaving any gaps in between.
Pour marinade over tofu slices and spread evenly. Let it sit for 30 minutes.
Heat 1 tablespoon of oil in a wok, sauté shallots, and garlic until fragrant. Push to one side of pan.
Add tofu and stir fry gently, mix well.
Cook on medium heat, stirring occasionally for 5-7 minutes or until tofu is brown around the edges.
Stir in basil leaves and peanuts.
Turn off heat and squeeze lime juice over just before serving.

Recipe available in English and Chinese. Download PDF here

Use of natural herbs and seasonings such as turmeric, basil leaves and lemon grass are able to provide strong flavour and aroma to the dish, with minimal sodium content.
Tofu is a good source of protein, which helps to prevent muscle breakdown and maintain immunity. However, it is rich in Phosphate content. Don’t forget to take your phosphate binder with meal for better phosphate control.

Carbohydrate:

11g

Sodium:

367mg

Protein:

13g

Potassium:

331mg

Total fat:

15g

Phosphate:

103mg

Recipe courtesy of Chef Shalu Asnani, from littlegreenkitchen.com.sg.

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