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1
Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl.
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2
Add the tofu cubes and turn to coat them evenly.
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3
Marinate for 30 minutes.
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4
Heat half of the oil in a 12-inch nonstick skillet over moderately high heat.
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5
Add the onion, shallot and garlic and stir until fragrant, about 1 minute.
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6
Reduce the heat to low and cook until the onions are soft, about 3 minutes.
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7
Transfer to a plate and keep warm.
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8
Wipe the pan clean and heat the remaining oil over moderate heat.
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9
Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes.
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10
Add the onion mixture and cook, uncovered, for another 2 to 3 minutes.
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11
Add half the peanuts and all the pepper leaves.
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12
Remove from the heat and transfer to a serving plate.
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13
Garnish with the remaining peanuts and serve immediately with steamed rice.
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14
Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes.
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15
Halfway into the baking, gently shake the tray so the peanuts roast evenly.
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16
(You can also roast the peanuts in a dry pan over low heat).
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17
Remove and set aside.
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18
Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
