Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 stalks of lemongrass, chopped
- 1 red chili, sliced
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1/2 cup of rice vinegar
- 1/2 cup of water
Special equipment needed:
- Airtight container
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes.
2. In a small saucepan, combine the chopped lemongrass, sliced chili, sugar, salt, rice vinegar, and water. Bring to a boil and stir until the sugar and salt are dissolved.
3. Place the tofu cubes in an airtight container and pour the hot pickling liquid over them.
4. Let the tofu marinate in the pickling liquid for at least 2 hours, or overnight for maximum flavor.
5. Serve the lemongrass pickled tofu cold as a snack or appetizer.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Marinating time: at least 2 hours
Temperature:
Room temperature for marinating, serve cold.
Serving size:
4 servings
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 6g
Protein: 9g
Sodium: 1000mg
Substitutions for ingredients:
- Lemongrass can be substituted with lemon zest or lemon juice.
- Red chili can be substituted with any other chili pepper or chili flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced cucumbers or carrots to the pickling liquid for extra crunch and flavor.
- Use the lemongrass pickled tofu as a topping for salads or rice bowls.
- Add a tablespoon of soy sauce or fish sauce to the pickling liquid for a more savory flavor.
Tips and tricks:
- Use a firm tofu for this recipe to prevent it from falling apart during the pickling process.
- Make sure the airtight container is completely sealed to prevent any air from getting in and spoiling the tofu.
- Use a spoon or fork to gently stir the tofu cubes in the pickling liquid to ensure they are evenly coated.
Storage instructions:
Store the lemongrass pickled tofu in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The lemongrass pickled tofu is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the lemongrass pickled tofu in a small bowl or on a plate garnished with fresh herbs or sliced chili peppers.
Garnishes:
Fresh herbs such as cilantro or basil, sliced chili peppers, or sesame seeds.
Pairings:
The lemongrass pickled tofu pairs well with steamed rice, noodles, or as a topping for salads.
Suggested side dishes:
Steamed vegetables, stir-fried greens, or a side of rice.
Troubleshooting advice:
If the pickling liquid is too salty or sour, add a tablespoon of sugar to balance out the flavors.
Food safety advice:
Make sure to use a clean and airtight container to prevent any bacteria from growing. Store the lemongrass pickled tofu in the refrigerator and discard if it smells or tastes off.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries in many cultures around the world.
Flavor profiles:
The lemongrass pickled tofu has a tangy and slightly sweet flavor with a hint of lemongrass and chili.
Serving suggestions:
Serve the lemongrass pickled tofu as a snack or appetizer, or as a topping for salads or rice bowls.
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Region: Thai