Lemongrass Tofu with Mushrooms

• Vegetable oil (for frying)
• 14 ounces firm tofu, drained, cut into 3/4-inch squares
• 3 tablespoons vegetable oil
• 2 tablespoons minced fresh lemongrass
• 2 garlic cloves, minced
• 1 teaspoon (heaping) chopped seeded jalapeno chili
• 1 onion, thinly sliced
• 1/2 red bell pepper, cut into 3/4-inch pieces
• 4 ounces shiitake mushrooms, stemmed, thickly sliced
• 2 teaspoons fish sauce (nuoc mam)*
• 1 tablespoon sugar
• 1 1/2 tablespoons chopped fresh cilantro

1. Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches.
2. Heat vegetable oil over medium-high heat to 350F.
3. Deep-fry tofu squares in 2 batches until golden, about 2 minutes.
4. Using slotted spoon, transfer tofu to paper towels to drain.
5. Sprinkle with salt and pepper.
6. Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat.
7. Add minced lemongrass, minced garlic, and chopped jalapeno; saute until fragrant, about 1 minute.
8. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; saute until vegetables are crisp-tender, about 3 minutes.
9. Add fish sauce and sugar; saute 1 minute.
10. Add fried tofu squares and saute until heated through, about 1 minute.
11. Transfer to bowl.
12. Sprinkle with chopped fresh cilantro and serve.
13. Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.

vegetable oil, firm tofu, vegetable oil, fresh lemongrass, garlic, jalapeno chili, onion, red bell pepper, shiitake mushrooms, fish sauce, sugar, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/lemongrass-tofu-with-mushrooms-107077 (may not work)