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Lemongrass Tofu
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Lemongrass Tofu

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Course: Appetizer, Lunch
Cuisine: Vietnamese, Vegan, gluten-free

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion diced OR 1 bunch of green onion, diced OR two shallots, diced, medium sized
  • 3 cloves garlic minced
  • 2 lemongrass cleaned and chopped (discard the dryer outer layers, because they will have flavour but will be hard to eat. You can save those for making a flavourful broth.) OR 1/3 cup frozen lemongrass, stalks
  • 1/2 tsp dried red chili flakes
  • 1 lb fried tofu sliced into strips, fresh or frozen
  • 2-3 tbsp soy sauce depends on how salty you like it, start with 2, then add more if needed

Instructions

    Cup of Yum
  1. Over medium heat, saute the onions in oil until translucent. Add garlic, chopped lemongrass and red chilli flakes, and stir until the lemongrass looks "melted".
  2. Add the tofu and soy sauce and stir fry, mixing well until the tofu has absorbed the flavour and is cooked through (about 5-10 minutes).
  3. Serve over rice, rice noodles, or even in rice wraps!

Notes

  • *I used fresh for this recipe because honestly it looks nicer, but frozen tofu will yield a different texture that's a bit more spongey from the freezing process. The water in the tofu will create pockets that are great for absorbing flavour. My mom always makes this with frozen tofu and frankly I think it's tastier, but both fresh and frozen taste good.[br]___[br]If you're using a garlic and lemongrass mixture, use about 1/4 cup of the mixture instead of the fresh lemongrass stalks