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Vietnamese Lemongrass Tofu

6/12/2012

 
Picture
1 brick firm or medium firm tofu
dash of salt
dash of mushroom powder
dash of white and black pepper
2 cups oil

Lemongrass Topping
1 tsp mushroom powder
1 tsp sea salt
2 tsp crushed black pepper 
2 cups frozen minced lemongrass 
1/4 cup oil


Cut tofu into 2 inch by 1/2 inch slices or 8 equal slices. Spinkle mushroom powder, salt, black and white pepper on each side of the tofu. Let tofu season in refrigerator for 2 hours.  Heat oil in pan and pan fry the tofu until both sides are golden brown.

Saute lemongrass in pan on low medium heat with oil for 3-4 minutes. Then add a dash of salt and mushroom powder to season. Sprinkle lemongrass on top of the tofu and serve. 


    About Vegan Recipes

    Here are the vegan recipes of some of the dishes from our kitchen.

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Berkeley Buddhist Monastery, 2304 McKinley Ave, Berkeley, CA 94703
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