Spicy tofu with lemongrass, basil and peanuts


  • 450g plain tofu (drained, rinsed, patted dry and cut into bite sized cubes) or 2 large chicken breasts (cut into bite-sized cubes)
  • 1 tablespoon dried lemongrass
  • 4 tablespoons soy sauce
  • 1-2 teaspoons crushed dried red chillies
  • 2 garlic cloves (crushed)
  • 2 teaspoons ground turmeric
  • 2 teaspoons Chinese five spice blend
  • 2 teaspoons sugar
  • Salt
  • 2 tablespoons peanut or sesame oil
  • 2 tablespoons plain peanuts (roughly chopped)
  • Small bunch of basil leaves

How to make

Step 1

In a bowl, mix the lemongrass, soy sauce, chillies, garlic, turmeric, Chinese five spice and sugar. Mix until dissolved. Add a little salt and the tofu or chicken. Make sure this is well coated and leave in the fridge to marinate for an hour.

Step 2

Heat a wok or heavy-based pan. Pour in the oil, toss in the marinated tofu turning it carefully and frequently to make sure it browns lightly on both sides.

Step 3

Add the peanuts and most but not all of the basil leaves.

Step 4

Tip the tofu onto a serving dish. Scatter the remaining basil leaves over the top and serve hot or warm.

Send this to a friend