2 lemongrass stalks
1 tsp. vegetable oil
1/2 cup sliced onion
2 shallots, thinly sliced
1 tsp. minced garlic
12 oz. firm or extra-firm tofu, cubed and
drained on paper towels
1 1/2 Tbsp. nuoc mam (Vietnamese fish sauce)
2 tsp. chopped chile pepper
2 tsp. sugar
Remove tough outer layers of lemongrass and upper two-thirds of stalk. Crush with a meat mallet
or the dull side of a heavy knife or cleaver. Heat oil in a non-stick skillet over medium-high
heat. Add onion, shallots and garlic, and stir-fry about 1 minute. Reduce heat to medium and
add lemongrass, tofu, nuoc mam, chile pepper and sugar. Cook and stir until onion is crisp-tender.
Remove large pieces of lemongrass and discard. Makes 4 servings.
Per serving: Calories 180, protein 15 g., carbohydrates 10 g., total fat 9 g., saturated fat 1 g., cholesterol 0 mg., sodium 272 mg., fiber 3 g.