Đậu Hũ Chiên Sả Ớt Cuốn Lá Lốt (Lemongrass Chili Tofu Wrapped in Wild Betel Leaves)
80% chuẩn vị · Vietnamese
A creative twist on the classic, this version incorporates the unique peppery aroma of wild betel leaves (lá lốt) by wrapping the seasoned tofu before frying.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm Tofu400g
- Lemongrass2 stalks
- Red Chilies1-2
- Garlic2 cloves
- Shallots1/2
- Wild Betel Leaves (Lá Lốt)15-20 leaves
- Vegetable Oilfor frying
- Fish Sauce1.5 tbsp
- Sugar1 tsp
- Saltto taste
- Black Pepperto taste
- Water1 tbsp
- Fresh Herbs (e.g., mint, basil)for garnish
Các bước
- 1
Press tofu and cut into small cubes (approx. 1-inch).
- 2
Finely mince lemongrass (white part), chilies, garlic, and shallots.
- 3
In a bowl, combine minced lemongrass, chilies, garlic, shallots, fish sauce, sugar, salt, black pepper, and water. Mix well.
- 4
Add the tofu cubes to the marinade and toss gently to coat. Let it marinate for at least 15 minutes.
- 5
Wash and pat dry the wild betel leaves. Place a marinated tofu cube in the center of each leaf and wrap it securely.
- 6
Heat enough vegetable oil for shallow frying in a skillet over medium-high heat.
- 7
Carefully place the wrapped tofu parcels into the hot oil, seam-side down if possible. Fry until golden brown and crispy on all sides, about 5-7 minutes.
- 8
Remove the fried parcels and drain on paper towels.
- 9
Serve hot, garnished with fresh herbs.
