How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 stalk of fresh lemongrass, tender inner bulb only, minced
One 1/2-inch piece of fresh ginger, peeled and minced
1 tablespoon minced cilantro
2 teaspoons minced mint leaves
2 teaspoons toasted sesame seeds
1 scallion, minced
1 garlic clove, minced
Pinch of crushed red pepper
1 1/2 tablespoons soy sauce
2 teaspoons rice vinegar
2 1/2 tablespoons canola oil
One 14-ounce package firm tofu at room temperature-drained, halved lengthwise and sliced crosswise 1/2 inch thick
In a small, heatproof bowl, combine the lemongrass with the ginger, cilantro, mint, sesame seeds, scallion, garlic, crushed red pepper, soy sauce and rice vinegar.
In a small saucepan, heat the oil over high heat until almost smoking, about 2 minutes. Meanwhile, arrange the tofu slices on a plate. When the oil is hot, pour it over the lemongrass mixture; it will sizzle. Immediately spoon the hot ginger-lemongrass sauce over the tofu and serve.