Organic Lemongrass (Cymbopogon citratus)
How to make Lemongrass-Glazed Tofu...
Combine 1½ tablespoons of cut and sifted Lemongrass with ½ cup of boiling water. Cover and steep for 10–15 minutes, then strain, pressing the Lemongrass to extract as much liquid as possible.
While the Lemongrass steeps, press 1 block of extra-firm tofu for 15 minutes.
Whisk the infused liquid with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 minced garlic clove, and 1 teaspoon of grated ginger.
Cut the tofu into cubes. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat and cook the tofu for 6–8 minutes, turning occasionally, until crisp and golden.
Pour the Lemongrass mixture into the skillet and simmer for 3–5 minutes, turning the tofu as the liquid reduces to a glossy coating.
Serve over jasmine rice with shredded cabbage and cucumber. Finish with toasted peanuts for crunch.
