Ingredients:
- 10 ½ oz firm tofu or tempeh, cut into 1 inch strips or cubes
- 1 lemongrass stalk
- 2 red chili peppers, sliced
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 3 Tbsp Bali’s Best® Sweet Soy
- 6 shallots
- 3 garlic cloves
- ½ inch fresh ginger
- 1 cup vegetable oil (for frying)
Instructions:
- Grind shallots, garlic, and ginger into paste.
- Deep fry tofu/tempeh in oil until golden; drain on paper towel.
- Remove excess oil. Sauté paste, lemongrass, and bay leaves for 3 minutes.
- Add chili peppers and cook 2 more minutes.
- Return tofu/tempeh to pan. Add Bali’s Best® Sweet Soy, salt, and sugar. Mix well.
- Serve with white rice or in lettuce cups.