Name: Spicy Lemongrass Tofu
Yield: Makes 4 servings
Ingredients: 2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup); 1 1/2 tablespoons soy sauce; 2 teaspoons chopped Thai bird chilies or another fresh chili; 1/2 teaspoon dried chili flakes; 1 teaspoon ground turmeric; 2 teaspoons sugar; 1/2 teaspoon salt; 12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes; 4 tablespoons vegetable oil; 1/2 yellow onion, cut into 1/8-inch slices; 2 shallots, thinly sliced; 1 teaspoon minced garlic; 4 tablespoons chopped roasted peanuts; 10 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves

Dau hu xa ot

Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year.

While traveling on a train one time to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of our bumpy eight-hour ride, she shared stories of life at the temple and the difficult years after the end of the war when the Communist government cracked down on religious factions. Toward the end of our chat, she pulled out a bag of food she'd prepared for the trip. It was tofu that had been cooked in chilies, lemongrass and la lot, an aromatic leaf also known as pepper leaf. When she gave me a taste, I knew immediately that I had to learn how to make it. This is my rendition of that fabulous dish. Make sure to pat the tofu dry before marinating it and use very fresh lemongrass. I always love serving this to friends who think tofu dishes are bland.

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