Cut the tofu into slices, cut in half crosswise and drain on kitchen roll. For the marinade, remove the peel from the lemongrass, quarter lengthwise and chop very finely. Depending on your mood, cut chilies into rings or possibly cut in half lengthwise, seed and chop.
Stir chilies and lemongrass through with turmeric, sugar, chili flakes, 1 level tsp salt and soy sauce. Carefully turn tofu in a shallow container to coat other side in marinade and marinate for 30 minutes.
Peel onions and garlic clove, cut onions into 1 cm thick slices, garlic into narrow slices. Rinse and clean the spring onions and cut into 2 to 3 cm long pieces, rinse and dab the betel leaves and cut into tender strips. Coarsely chop the peanuts.
Heat 2 tbsp. oil in a large coated frying pan and sauté onions, garlic, and scallions over medium heat for 4 minutes. Remove, wipe out skillet with paper towel, and return to stove. Add remaining oil, toast tofu over medium heat until golden brown on both sides. Add onions, peanuts and betel leaves, sauté for another 1 minute until soft and serve on the spot.
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