Fried tofu marinated with chili and lemongrass

Ingredients:

• 340 g tofu, cut into 2 cm cubes (pre-drain and pat dry)
• 2 stalks (about 1/4 cup) lemongrass (remove the top layer, cut the bottom white part into thin circles, and then chop finely)
• 1.5 tbsp soy sauce
• 2 teaspoons chopped Thai bird's eye chili or other fresh chili pepper
• 1/2 tsp dried chili pepper flakes
• 1 teaspoon ground turmeric
• 2 teaspoons of sugar
• 1/2 tsp salt
• 4 tablespoons of vegetable oil
• 1/2 onion, sliced ​​into 0.3 cm thick half rings
• 2 shallots, thinly sliced
• 1 teaspoon crushed garlic
• 10 shredded pepper leaves or 2/3 cup Asian basil leaves (loosely packed)
• 4 tbsp chopped roasted peanuts (see recipe below):
  1 cup raw, shelled and peeled peanuts

Preparation:

1. In a bowl, combine lemongrass, soy sauce, chili pepper, chili flakes, turmeric, sugar, and salt. Add the tofu cubes and toss until evenly coated. Marinate for 30 minutes.
2. In a 12-inch nonstick skillet, heat half the oil over medium-high heat. Add the onion, shallot, and garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and cook the onion until soft, about 3 minutes. Transfer to a plate and keep warm. Fried tofu can be added to cabbage mixture.
3. Wipe out the pan and heat the remaining oil over medium heat. Add the tofu mixture and use chopsticks or wooden spoons to turn it over until evenly browned, about 4-5 minutes. Add the onion mixture and cook, uncovered, for another 2-3 minutes. Add half the peanuts and all the pepper leaves.
4. Remove the pan from the heat and transfer its contents to a serving platter. Sprinkle with the remaining peanuts and serve immediately with steamed rice.
   
   Roasted peanuts: Place the peanuts on a baking sheet and bake in a preheated oven at 160°C (325°F) until golden brown, about 20 minutes.
   
   Halfway through baking, gently shake the baking sheet to ensure even toasting. (You can also toast the nuts in a dry frying pan over low heat.) Remove and let rest. Use the nuts whole or chop them into coarse pieces in a mortar, food processor, or with a knife.