Vietnamese Lemongrass Tofu

Instructions

1. Prepare the tofu
   Press the tofu between paper towels with a heavy object for 15-20 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry again.
2. Fry the tofu
   Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 6-8 minutes. Remove and set aside on paper towels.
3. Sauté aromatics
   In the same pan, add the remaining tablespoon of oil. Add the minced lemongrass, garlic, and chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Add vegetables
   Add the sliced bell pepper and onion to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain some crispness.
5. Create the sauce
   In a small bowl, mix together the soy sauce, fish sauce (or vegan alternative), and brown sugar until the sugar dissolves. Pour this mixture into the pan and stir to combine.
6. Combine and season
   Return the fried tofu to the pan. Add the black pepper and toss everything together to coat the tofu with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
7. Finish with herbs
   Turn off the heat and stir in the torn Thai basil leaves and green onions. The residual heat will wilt the herbs slightly while maintaining their freshness and aroma.
8. Serve
   Transfer to a serving plate and garnish with lime wedges. Serve hot with steamed jasmine rice or rice noodles for a complete meal.