Lemongrass Tofu
A flavorful and nutritious plant-based dish featuring marinated tofu with fresh lemongrass and aromatic spices, perfect for any meal.
Ingredients
Aromatics
- 1 small shallot, minced
- 1/2 piece red chili, minced Adjust for heat preference
- 1 stalk lemongrass, trimmed and finely minced
- 2 cloves garlic, minced
- 1 inch piece of ginger, finely grated
Marinade
- 2 tablespoons tamari (or soy sauce)
- 2 teaspoons lime juice
- 1 teaspoon coconut sugar
Main Ingredients
- 250 g medium-firm tofu, cut into bite-sized cubes Press to remove excess moisture if using firm tofu
- 2 tablespoons neutral oil (like grapeseed or rice bran)
Instructions
Preparation
- Finely chop the shallot, red chili, lemongrass, garlic, and ginger.
Marination
- In a container, combine the minced shallot, red chili, lemongrass, garlic, and ginger.
- Add the tamari, lime juice, and coconut sugar. Mix well.
- Add the bite-sized tofu cubes to the container and gently stir to coat them in the marinade.
- Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Cooking
- Heat a frypan or skillet over medium-high heat and add the neutral oil.
- Add the marinated tofu along with all the marinade into the skillet.
- Gently toss the tofu every 30 seconds, ensuring even cooking.
- Cook for about 5-6 minutes until golden, making sure not to overcook.
Serving
- Serve your lemongrass tofu immediately over rice or in a salad.
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Notes
Choose medium-firm tofu for better texture. Marinate overnight for best flavor. Can be paired with rice, in rice bowls, or as an appetizer.