SPICY LEMONGRASS TOFU

Steps:

• Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl.
• Add the tofu cubes and turn to coat them evenly.
• Marinate for 30 minutes.
• Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
• Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
• Reduce the heat to low and cook until the onions are soft, about 3 minutes.
• Transfer to a plate and keep warm.
• Wipe the pan clean and heat the remaining oil over moderate heat.
• Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
• Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
• Add half the peanuts and all the pepper leaves.
• Remove from the heat and transfer to a serving plate.
• Garnish with the remaining peanuts and serve immediately with steamed rice.