Feature Recipehttp://www.casualchefs.com/Rss feed of a Feature Recipe.en-usGenerated On 2008-08-20Rock n' Roll Tofu as I Remember itkoshkinator2mediumThough I never actually got the recipe from the once King Vietnamese joint of Houston, Lido, this is how I've been trying to imitate their famous dish in the painful years since their closure.

A spicy, extremely garlicky, Americanized Vietnamese tofu classic!
110Tofu 1 blockGarlic 1 headOnion 1Lemon 1Lettuce 1/4 headJalapeno 1Siracha a few squirtsSzechuan, Peanut or whatever sauce is available to tasteSalt and pepper for sauce and to tasteVegetable oil enough to cook withCool shades to wear while cookingGood music (Tom Waits is an obvious choice) for backgroundRice (jasmine is best in my book or brown) 1 cupEvery now and then I get crazy and throw a chopped tomato in towards the end of the cooking, usually to great results. Can garnish with cucumber if you like.

Lido also had meat versions of this, so you could probably sub the tofu for beef or chicken but I don't cook those sorts of things and couldn't really tell you how.
http://www.casualchefs.com/recipe_images/foiltrick.jpghttp://www.casualchefs.com/recipe_images/140_DSC02669.jpghttp://www.casualchefs.com/recipe_images/140_Argentina 2006 048.jpgPreparation:

TOFU: In order to get moisture out of the tofu, cut in 1/2' to 1" cubes and place on layered paper towels. Leave to dry for a good 30 minutes or so. I've found that you can layer paper towels on a collander and do the same for a slightly quicker result. If you change the paper towels after they are completley soaked it will help a bit too. While this part sounds tedious, it's the one way to assure your tofu will have texture rather than being mushy...unless of course you're into that.

LEMON SAUCE STUFF for 2 servings: Cut lemon in half and juice each half in separate cups. Add salt, pepper and a few squirts of siracha to each cup. Thinly slice jalapeno and add slices to each cup accoording to how spicey you like it. Add equal parts water to lemon juice and let sit while cooking.

Peel garlic (do not cut). Slice onion in long strips and you're ready to go.

COOKIN:

Throw on rice at this point and begin.

In large skillet or wok, heat oil at medium high temperature. Once sizzle responsive to the water trick, throw in your garlic and tofu. Make sure to keep moving it with spatula or with super cool skillet flipping maneuvers. Cook until golden and make sure there is enough oil for none of that sticky business. Generally the longer you cook, the more firm the tofu will become. Some are scared to cook tofu too long. They live their lives eating mushy tofu. Don't be scared. Stand up and cook your tofu. Cook it til it looks good.

Now put the cooked tofu and garlic somewhere to the side.

With more oil and again at medium high, cook onion. Once nice and transparent, throw the tofu and garlic back in and give a good mixing (for 2 minutes or so).

If you have szechuan sauce, throw a little bit on, can also throw a little bit of peanut sauce, just don't over do it. Every time I cook this, I use what I've got around, so usually a little different, but almost always delicious.. So throw the sauce on and turn heat down to medium, cook for another 2 minutes or so, making sure to stir constantly.

Now layer lettuce on plate, top with rice and throw rock n roll tofu on top. Put lemon sauce on to taste and you're good to go.