Since the recipe specified firm tofu I knew which kind to buy this time and did not have a repeat experience in Whole Foods while deciding which firmness to buy. I will say that I prefer the extra firm, at least for sauteing. When you have 30 little cubes of tofu that you are trying to lather a chili paste onto and then cook in a saute pain I found that the firm tofu crumbled easier than the extra firm. I did not really taste a difference or feel a difference in texture while eating the tofu but I definitely found the extra firm easier to work with.
The recipe was just as easy as it sounded. I wasn't sure how exactly to spread the paste onto the tofu since it was so thick and I could not just pour it over the tofu like a sauce. I ended up just using my hands to toss it all together to make sure it was evenly coated over the tofu.
Per usual, I made a few modifications to the recipe. We doubled the amount of tofu (since we wanted leftovers) so I used 5 Tbs of the chili paste but did not increase the amount of lemongrass. It still seemed like more than enough lemongrass and I could definitely still taste it. I also decided to add some broccoli to the dish. I'm not sure if this ruins the integrity of this Singaporean dish but I felt like just tofu and rice for dinner was lacking on the vegetable part of being vegetarian. I also thought a green vegetable would be a nice addition visually.
On another note, I did not find this dish to be spicy. Considering we used an entire jar of chili paste you would think that it would have been hot but it was a very mild heat and tasted more sweet to me than anything. I think if I were to make it again I would consider adding either just some red chili flakes or possible some Sriracha sauce into the mix to add a little extra kick. Overall a successful dish so thank you Hot From My Oven for this great tofu recipe!