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1
Drain the tofu and cut into 1 1/2-inch squares.
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2
Pat as dry as possible with paper towels.
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3
In a heavy wok or large saute pan, heat the oil until it reaches medium-hot, but do not allow to smoke.
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4
Toss dried tofu cubes with cornstarch to coat lightly, and shake off excess in a sieve or colander.
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5
Set carefully in the hot oil (don't crowd; cook in batches if necessary) and cook until lightly brown and crisp on all sides.
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6
Soft tofu won't get as crisp as firm.
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7
Remove browned cubes from the pan, drain on paper towels and keep warm.
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8
Pour off all the oil but 3 tablespoons and set the pan over medium-high heat.
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9
Return the tofu to the pan and toss with the sugar; saute briefly until the sugar begins to melt.
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10
Add the lemon grass and garlic, and cook, tossing, until the lemon grass is fragrant.
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11
Add the sambal oelek paste and cook, tossing, until the red sauce starts to turn brown.
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12
Using 1 tablespoon makes the dish mildly spicy, 2 tablespoons makes it medium spicy, and 3 tablespoons makes it downright hot.
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13
Line a platter with shredded lettuce and spoon the cooked tofu over the lettuce.
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14
Serve with steamed white rice on the side.
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15
Notes: Soft tofu is a little trickier to handle but gives a better finished texture.
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16
Firm tofu will stay quite hard; do not use extrafirm tofu.
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17
Lemon grass is available in the produce section of Asian markets and some supermarkets.
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18
Sambal oelek paste is available at Asian markets or in the Asian section of supermarkets.
